Vicky’s Multigrain Loaf

Deliciously moist German-style loaf packed with seeds and full of flavour and texture. This bread uses both a large proportion of sourdough culture and some commercial yeast to aid the leavening of the heavy dough and is proved overnight in baskets resulting in a surprisingly light texture and moreish flavour. This loaf is a great keeper and goes even more nutty and crunchy when toasted. This recipe is from the uniquely talented German baker, Hans Walker who taught me to bake.
This freezes exceptionally well.