Makes 1.4kg rectangular loaf
50g each of sunflower, linseed and sesame seeds
35g each of muesli and jumbo oats
600g wholemeal flour
8g (1 sachet) fast-acting yeast
2 tsp salt
2 tbsp each of virgin olive oil, molasses and golden syrup
Extra sunflower seeds to garnish
Extra olive oil to oil bread tin
Step 1) Place the seeds, muesli and oats into a wok or large frying pan. Add 250ml hand-hot water and stir over a high heat for 5 minutes. The mix will absorb the liquid, soften, and begin to brown slightly. Turn off the heat, add in the flour and stir. Feel the mix: it should be warm, not hot. If necessary, leave to cool for 10 minutes.
Step 2) In a separate bowl or jug, mix together the yeast, salt, oil, molasses and golden syrup. Stir in 625ml lukewarm water and add to the mix in the pan, to make a sticky, shapeless dough.
Step 3) Pour the dough into the lightly oiled 25x10x9cm rectangular tin, patting with wetted hands to level the surface. Scatter with extra sunflower seeds if you like. Cover loosely and leave in a warm draught-free place to rise for 40 minutes or until it reaches the top of the tin.
Step 4) Pre-heat the oven to 190°C, Gas Mark 5 and bake for 45-60 minutes until risen and firm and a skewer comes out clean. Leave to cool in its tin for 30 minutes before turning out.
Looking for more bread recipes from Homes & Gardens? We recommend the All-purpose bread, Sourdough loaf and rolls and Dark rye loaf. For all the latest from the Homes & Gardens team, follow us on Twitter and Facebook.