- 900g - stoneground wholewheat flour
- 120g - bran
- 320g - oats
- 500ml - sunflower seeds, toasted well
- 60ml - brown sugar
- 10ml - salt
- 20ml - bicarbonate of soda
- 20ml - baking power
- 150g - raisins
- 250ml - 4 x buttermilk
- 750ml - water or milk
- - sunflower, sesame and poppy seeds for sprinkling
Preheat the oven to 180°C. Grease three medium loaf tins with nonstick spray.
1 Mix all the dry ingredients well and add the raisins.
2 Mix the buttermilk and water or milk and add the dry ingredients. Mix well and spoon into the prepared baking tins.
3 Sprinkle the seeds over and bake for about 1¼ hours or until the bread makes a hollow sound when you knock against it. Cover the loaves for the last 20 minutes if they’re getting too dark on top.
4 Turn the bread out on a wire rack and leave to cool completely