A very easy healthy bread to make. It goes well with acidic dishes to balance out the flavours, beautifully on a cheeseboard with blue cheese, or just a spread of butter. This recipe has been adapted from Kate Abbott from Clifton Kitchen.
Before you start, you should get your electric mixer and another bowl ready. One for the dry ingredients (Bowl A) and one for the wet ingredients (Bowl B). Also grease a 1lt bread tin with butter and a dusting of flour or lined with baking paper.
- Ingredients A
- 250g whole wheat flour
- 100g oats
- 40g shelled sunflower seeds
- 30g pumpernickel seeds
- 50g All bran flakes
- 50g seedless raisins
- 50g sesame seeds (keep 20g aside)
- 50g wheat germ
- 50g cornflower
- 50g dates, pips removed and finely chopped
- Ingredients B
- 500 ml Bulgarian or greek yoghurt
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1 tsp bicarbonate of soda
- 1 tsp sea salt
- 2 tablespoons molasses
- Mix all the ingredients listed under A together in your electric mixer bowl with a beater attachment. Give it a quick mix on slow for about 30 seconds.
- In a separate bowl, add all the ingredients listed under B.
- Add part B to part A and mix through well. Put the mixture into the bread tin and sprinkle the top with the remaining sesame seeds.
- Place the bread into the oven set to 180C and bake for 20 minutes. Reduce the heat to 150C and bake for a further ½ hour. Remove from oven and leave to cool in the tin before turning out.
- Cut with a serrated knife.