Cook Time: 1 hour
What you need
- 125g / 4oz Odlums Coarse Wholemeal Flour
- 125g / 4oz Odlums Porridge Oatflakes
- 125g / 4oz Soya Flour
- 2 pieces Stem Ginger (finely chopped)
- 225g / 8oz Raisins
- 125g / 4oz Linseeds
- 50g / 3oz Sunflower Seeds
- 50g / 2oz Pumpkin Seeds
- 50g / 2oz Sesame Seeds
- 100g Packet Flaked Almonds
- 1/2 teaspoon Ground Ginger
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Ground Cinnamon
- 3/4 Litre Milk
- 1 tablespoon Malt Extract
- 2 tablespoons Honey
- 2 tablespoons Sunflower Oil
Recipe Steps
- Pre heat oven to 190°C/375°F/Gas 5. Grease and base line 2 x 900g/2lb loaf tins.
- Put all the dry Ingredients into a large mixing bowl. In a separate bowl, beat the milk, malt extract, honey and sunflower oil.
- Add the liquid to the dry Ingredients and mix well. Leave to soak for about half 1 hour. Then spoon into the two prepared tins.
- Bake for about 1 hour or until cooked through. After half 1 hour, cover bread with a sheet of greaseproof paper to prevent it getting too brown on the outside. Stick a knife into bread and if it comes out clean, the bread is baked.
- Turn out of tin onto a wire tray and allow to cool.
Recipe Notes:
Variation: Bread freezes very well!
Delicious with butter or spread, ideally eat a slice a day.
