Jo has baked this bread for years, so it must be good…
Ingredients
350g wholemeal flour
50g rye flour
50g oats
25g wheatgerm
7g instant yeast
3/4 tspb salt
3tbsp sunflower seeds
3tbsp linseeds
250ml water
250ml milk
Method
Prepare a standard loaf tin, greasing it well.
Mix all the dry ingredients in a bowl. Mix them good.
Add the liquid, incorporating as you go. You will end up with a mixture that will remind you of mortar.
Gloop it into the loaf tin. Give it a little tap and shake to settle it.
Then pop the tin into a cold oven, which you will now turn on to 110•C. Bake for 30 minutes, then turn the heat up to 180•C and bake for another hour. The bread will now resemble a brick. This is not a loaf you can take lightly.
Test the bread by tipping it out of the tin and tapping its bottom. If it doesn’t sound hollow give it another five minutes or so (it won’t need to go back into the tin, just the oven).
Yup, it’s that easy.
Options
Play around with the seedy things you add. I often use chia seeds, quinoa … whatever you feel like/ have at hand!
You can play around with your flours too, but keep ’em down the worthy/Byron end of the flour spectrum.
I definitely nicked this recipe from Nigella.