Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 x 900g/2lb loaf tins.
Mix all the dry Ingredients together in a large mixing bowl.
Add treacle, oil and sufficient milk to mix to a moist dough, like a thick porridge!
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.
Sprinkle with sesame seeds if liked.
Bake for 40 to 50 minutes until loaf is well browned and sounds hollow when tapped underneath.
Wrap loaves in clean tea towels and allow to cool on a wire tray.
Behind Every Bake
Multiseed and Apricot Bread
CATEGORY: All Recipes
COOK TIME: 50 mins
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What you need:
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
How to:
Preheat oven to 180°C/350°F/Gas 4. Lightly grease 2 x 900g/2lb loaf tins.
Mix all the dry Ingredients together in a large mixing bowl.
Add treacle, oil and sufficient milk to mix to a moist dough, like a thick porridge!
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.
Sprinkle with sesame seeds if liked.
Bake for 40 to 50 minutes until loaf is well browned and sounds hollow when tapped underneath.
Wrap loaves in clean tea towels and allow to cool on a wire tray.
