Ingredients

500 gm fine wheat flour or maida

300 gms rye flour, coarsely ground

5 dl quick cook oats or gluten free rolled oats

50 gms lin seed

50 gms sunflower seeds + a handful for decoration ( you can use pumpkin seeds too)

1 tsp salt

1 litre warm water

50 gms fresh yeast

1 tsp light syrup

2 loaf tins for baking

Putting it together

Measure all the dry ingredients into a big mixing bowl, keeping aside 1 dl of flour for later. Note! the dough will rise to double its size so you need a big bowl.

Measure the water and heat to just over body temperature. In a small bowl, crumble the yeast block and add 3 dl of the warm water and the syrup. Mix well to activate the yeast.

Add the yeast mixture and the remaining warm water to the bowl with dry ingredients and mix well with a ladle. The mixture will be quite sticky & so do not try to knead it with your hands.

Cover the mixture with a damp tea towel and leave in a warm spot for 30 mins – 1 hour until the dough is double in size.

Put on the oven and set the temperature to 200C.

Empty the dough into the loaf tins. If the tins are small, you may need 3 -4 tins.

Set aside under for 15 mins, so the dough can rise in the tins. Sprinkle the top of the loaves with the sunflower seeds kept for decoration. You can use a spatula or something to tap them slightly into the top of the dough. That way they do not fall off after baking.

Bake the loaves in the middle of the oven at 220C for approx 45 – 60 mins based on the oven. Once they are baked, remove form the trays and allow the bread to cool on a rack.

Enjoy with butter and marmalade.