300 g stone ground bread flour
150 g stone ground whole wheat flour
15 g salt
20 g poppy seeds
30 g pumpkin seeds
20 g sesame seeds
20 g flax seeds
20 g sunflower seeds
25 g digestive bran
40 g rolled oats
1 sachet dried instant yeast
425 g water (lukewarm)
1
Preheat the oven to 180 deg C.
2
In a large bowl, mix together the dry ingredients.
3
Make a well in the centre of the dry ingredients and add the lukewarm water.
4
Mix the dry ingredients into the water until all the ingredients are combined into a soft dough.
5
Grease a non-stick loaf pan and dust it with a little flour.
6
Pour the batter into the loaf pan and top with a few oat grains to decorate.
7
Put the loaf in a warm place to prove (rise) until nearly doubled in size.
8
Once your loaf has sufficiently risen, bake in the oven for 30-40 minutes until deep brown and crusty.
9
Remove the loaf from the bread tin and place it in a wire rack to cool.
Ingredients
300 g stone ground bread flour
150 g stone ground whole wheat flour
15 g salt
20 g poppy seeds
30 g pumpkin seeds
20 g sesame seeds
20 g flax seeds
20 g sunflower seeds
25 g digestive bran
40 g rolled oats
1 sachet dried instant yeast
425 g water (lukewarm)