500g whole wheat bread flour
85g sunflower seeds
50g pumpkin seeds
25g poppy seeds
1 x 8g packet quick-rise instant yeast
30ml sunflower oil
350ml lukewarm water (be careful, it should not be hot, as it will burn the yeast)
1 beaten egg to brush over the dough. You can mix a drop or two milk with it, but not necessary.
Decorate in lines, with sesame, poppy and sunflower seeds.
Mix all the dry ingredients in a bowl.
Pour the water and oil onto the dry ingredients and knead for about a minute. It’s a bit sticky, but not to worry.
Place the dough in an oiled loaf pan/or use a spray to coat your pan liberally (9” x 5”).
Brush with the whisked egg and decorate with alternate lines of sesame and poppy seeds. As I did not have poppy seeds, I used sesame, extra sunflower and pumpkin seeds. Use a teaspoon, to lightly press the seeds into the dough, to ensure that it will stick properly.
Cover the dough with a tea towel and let it rise for about 45 minutes – till it nicely fills out the pan to the top edge.
Pre heat the oven to 180C / 350F and bake for 45 to 50 minutes.
Cool on rack.
Prepared, tried and tested by: Esme Slabs
PS: Recipe produce 1 loaf, so I made this double.