I love baking my own home-made bread – nothing like the smell of fresh bread, straight from the oven! My favourite seed bread recipe is the one on the side of the Snowflake brown bread flour packet, here it is, slightly adapted:
875 mls (3 1/2 cups) of brown bread flour
1 sachet instant yeast
5 mls salt
30 mls honey or golden syrup – I used maple syrup flavour
60 mls cooking oil
120 mls seeds – I used sunflower, poppy, sesame and linseeds
+/- 500 mls (2 cups) luke warm water
Mix the seeds and yeast into the flour. Add the syrup/honey and oil to the flour, add as much water as is needed to make a dough.
You can now either spoon the mixture into a loaf tin and leave it somewhere warm to rise, or you can turn it out and knead until it is smooth and elastic, then set aside in a covered dish to prove; when it has doubled, knock it back, knead again, and place in a loaf tin – making it this way gives a less rustic loaf, making it the first way gives a thicker, crunchier crust.
When the loaf has risen to the top of the tin, bake at 180 deg C, until golden, it should sound hollow when tapped.
Enjoy! I sure did…..