- 200g plain flour
- 300g coarse brown flour
- 50g bran
- 2 tablespoons wheatgerm
- 2 heaped teaspoon baking powder
- 1 level teaspoon salt
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 2 tablespoons sunflower seeds
- 1 tablespoon linseeds
- 2 tablespoons pumpkin seeds
- 1 dessertspoon treacle
- 600-900ml milk
- Mix all the dry ingredients together in a large bowl. Add the treacle and stir in enough of the milk to give a moist but not sloppy mixture.
- Place in a well-oiled 900g loaf tin and bake in an oven preheated to 200°C/gas mark 6 for 20 minutes until risen. Reduce the heat to 170°C/gas mark 3 and bake for a further hour.
- Run a knife around the tin and ease the bread out. If it sounds hollow when tapped at the bottom, it is cooked. If not, return it to the oven for 10-15 minutes. Don’t worry about putting the bread back in the tin for this, just turn it upside down and put it directly on the shelf. Serve with toppings of choice.
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Don’t worry if you don’t use the whole loaf – this bread freezes well and is gorgeous toasted and topped with a sweet preserve.