Multi Seed Brown Bread

The lady who gave me the recipe for the Hi Fibre Brown bread that I posted last week also gave me this recipe. I am one of those terrible cooks who don’t always read a recipe fully before starting to make or bake and when I got down to the end of the list of ingredients I  panicked a little when I noticed she hadn’t listed any kind of butter or oil.

So off I went and turned on the laptop and did a quick search and found an almost exact recipe on the Odlums website which stated that I should be using 1 tbsp sunflower oil. Whoever had given the recipe to her had made a slight change with the fruit – Odlums recipe lists just apricots where as she has substituted half the apricots for sultanas which is what I did also).

Another change I made was to substitute sunflower oil for rapeseed oil again as I was really impressed with the results when I did this the first time I’d used it in the Carrot Cake that I made a couple of weeks ago.

What you need:

175g plain flour

325g coarse wholemeal

50g bran

25g wheatgerm

2 heaped tsp baking powder

1 level tsp salt

1 tbsp sesame seeds

1 tbsp poppy seeds

2 tbsp sunflower seeds

1 tbsp linseed

2tbsp pumpkin seeds

2oz sultanas

2oz dried apricots (chopped)

1 tbsp treacle

1-1½ pint milk

1tbsp rapeseed oil

Method:

Mix all the dry ingredients together in a large mixing bowl.

Add the treacle, oil and enough milk to make a moist dough.

 Place in a 2lb greased loaf tin and bake for about an hour.

Allow to cool on a wire tray.

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