multiseed-apricot-r`

Ingredients

175g/6oz Odlums Cream Plain Flour

325g/11oz Odlums Coarse Wholemeal

50g/2oz Odlums Wheat Bran

25g/1oz Odlums Wheat Germ

2 heaped Teaspoons Odlums Baking Powder

Good Pinch of Salt

1 Tablespoon Sesame Seeds

1 Tablespoon Poppy Seeds

1 Tablespoon Linseeds

2 Tablespoons Sunflower Seeds

2 Tablespoons Pumpkin Seeds

125g/4oz Shamrock diced Apricots

1 Tablespoon Treacle

1 Tablespoon Sunflower Oil

725ml/1¼ pt Milk (approx)

Extra Sesame seeds for sprinkling

Method

  1. Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 x 900g/2lb loaf tins.
  2. Mix all the dry ingredients together in a large mixing bowl.
  3. Add treacle, oil and sufficient milk to mix to a moist dough, like a thick porridge!
  4. Divide the mixture evenly between the two prepared tins. Smooth the top with the back of a wet spoon dipped in water. Make a cut lengthwise down the centre with a knife.
  5. Sprinkle with sesame seeds if liked.
  6. Bake for 40 to 50inutes until loaf is well browned and sounds hollow when tapped underneath. 
  7. Wrap loaves in clean tea towels and allow to cool on a wire tray.