1/4 cup flax seeds (aka linseed)
1/4 cup sunflower seeds
1/4 cup sesame seeds
2 Tbsp poppy seeds
2 tsp salt
2 cups warm water
1 Tbsp honey or other sweetener (I use agave nectar)
1/4 cup vegetable oil (I use grapeseed oil)
1 Tbsp active dry yeast
1 cup strong white flour
3-4 cups strong wholemeal four

In a large mixing bowl, combine the seeds, salt and yeast, then add the 2 cups of warm water and stir with a whisk to blend. Add the honey and oil to the bowl and mix well.

Add the white flour and 3 cups of the wholemeal flour to the mixing bowl and combine well. The dough should be stiff enough to hold a shaggy ball shape in the bowl. If it’s too wet, add more wholemeal flour. But don’t go too crazy with the flour – it’s better to err on the side of too wet than too dry.

Now you need to knead the dough for about 10 minutes. I use a blender with a dough hook attachment and knead it right in the bowl, but you could also use your hands and knead it on a well-floured surface. You should knead the bread until it’s fairly smooth. If it’s still really sticky after 10 minutes, add a bit more flour until it becomes smooth!

Oil he mixer bowl and place dough back in it. Cover and let rise until doubled.

Turn the dough out onto a floured surface and either divide it into two loaves or leave it as one giant loaf (warning – one giant loaf tends to come out looking a bit like a “cowpie”, but it tastes delicious no matter what!). Shape the dough into a round or oblong loaf and place on a cookie sheet (or place it into an oiled bread tin). Cover and let rise again until doubled.

Bake at 35-45 minutes in a preheated 350F/180C oven. Keep in eye on it – it’s done when the loaf has turned golden brown and sounds “hollow” when you tap it on the bottom.

Remove from oven and cool on a cooling rack. Slice and enjoy! This bread toasts very well and tastes super yummy with nut butter and jam.