Seeded Oatmeal Bread
¼ pint/142ml warm water
40g honey (I used Manuka)
1 tablespoon dried yeast
300g strong white bread flour
20g linseeds
30g pumpkin seeds
30g sunflower seeds
100g whole rolled porridge oats
1 teaspoon salt (or salt alternative, in my case)
20g vegetable fat (like Trex) or 2 tablespoons vegetable oil
Mix the honey into the warm water until melted. Add the yeast and leave to stand until yeast is foamy, about 15 minutes.
Add all of the other ingredients (except reserve about 50g of flour for kneading) and mix well to form a dough.
Sprinkle a work surface with 1/2 of the reserved flour and knead dough until smooth and elastic, about 10 minutes. Place into an oiled bowl, cover and leave to rise for about 1 hour, until doubled in bulk.
Punch dough down and knead again with the remainder of the reserved flour. Form into a loaf and place in a greased 2 pound bread tin.
Leave to rise until double in bulk.
Place in hot oven, Gas Mark 6 and bake until the loaf sounds hollow when tapped on the bottom, about 40 minutes. Cool on a wire rack (if you can avoid eating it immediately).
Nothing smells as nice as fresh baked bread. I fell asleep while this was in the oven on Saturday night, so it got quite a crust on it - still tasty nonetheless.
This makes a loaf of approximately 690 grams and just over 3 cals per gram. How many calories per slice depends on how you slice it.
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