Easy seed bread

Method

1. Mix the yeast into the water and allow to dissolve for 5-10 minutes
2. In a large bowl mix the flours, rolled oats and 3/4 of the sunflower and pumpkin seeds, then add salt and the water and yeast mixture
3. Mix well to combine then knead briefly with your hands
4. Cover with a plastic bag or wax wrap in the bowl and leave in a warm place for approximately 2 hours
5. Approximately every 30-40 minutes give the dough a short knead with wet hands, folding the dough over itself and pushing down once or twice
6. Grease one large or two small loaf tins and place the dough in the tins 
7. Press the top of the dough to spread it out in the tin and make it flat on top, brush with a little water and sprinkle over the remaining sunflower and pumpkin seeds. Press the seeds gently down to help them stick
8. Pre-heat oven to 200°C
9. Leave the dough to rise for approximately 45 minutes or until it has doubled its original size then put into oven
10. Bake for 40 minutes
11. Remove from oven, turn loaves out of the tin and place on a rack to cool.

Tips

• Try putting other seeds such as sunflower, pumpkin or sesame seeds into the loaf.
• To create a shiny crust - brush the top with a little milk or beaten egg.
• One way to tell if a loaf of bread is cooked through is to take it out of the oven and tap the bottom- it should sound hollow.