Makes: 2 medium loaves
Preparation time: 45 minutes, plus rising time
Baking time: 40 minutes
Oven temperature: 200°C
- 4 x 250 ml (480 g) cake flour or 4 x 250 ml (560 g) white bread flour
- 4 x 250 ml (560 g) Nutty Wheat wholewheat flour
- 500 ml (80 g) digestive bran
- 400 ml mixed seeds (such as sunflower , sesame, poppy and linseed)
- 15 ml salt
- 20 g instant dry yeast
- 1 litre lukewarm water
- 125 ml oil
- 125 ml honey
1 Grease two loaf tins or spray nonstick food spray on them. Mix all the ingredients in a mixing bowl and stir until they have combined. The batter will be quite heavy.
2 Divide the dough in two and place it in the loaf tins. Level the dough on top and leave in a warm place until the bread has risen to fill the tins.
3 Preheat the oven. Bake the bread for about 20 minutes and then reduce the oven temperature to 180°C. Bake for another 20 minutes until the bread is golden brown and a cake tester inserted in the centre comes out clean. Leave the bread in the tins to cool for a while and then turn out the bread onto a wire rack to allow it to cool completely