This bread is super speedy in the making and eating. Great with soups and perfect for open sandwiches. I especially like prawns with rocket or Lidl's Gravadlax and ultra low fat cream cheese on mine.
Ingredients
250ml semi-skimmed milk (I used skimmed)
250ml water
350g wholemeal bread flour
50g rye flour
7g (1 sachet) easy-blend yeast or 15g fresh yeast
50g porridge oats (not instant)
25g wheatgerm
3 tbsps sunflower seeds
3 tbsps linseeds
1 tbsp salt
So I just used plain strong white bread flour and I added chopped walnuts and caraway seeds. Didn't put all the salt in either, but that's up to you. Put in what you like.
Method
Mix the milk and water together in a measuring jug, and combine all the other ingredients in a large bowl. Pour the liquid into the dry ingredients, stirring all the time, to make a sticky, porridge-like mixture.
Scrape into an incredibly well-buttered loaf tin and here's the funny part, put it into a cold oven.
Turn it on to 110 C/ gas mark 1/4 (quarter) and after 30 minutes turn it up to 180 C/ gas mark 4.
Bake for about an hour but check it just before as it can burn quickly.
Use the knocking method to see if it's cooked or as it's a heavy loaf you could use a fine skewer to make sure. If it comes out clean it's cooked.
That's all there is to it.
This slightly abridged recipe from my ole favourite, always reliable cook book. How To Be A Domestic Goddess by Nigella Lawson.
Now that is my kind of bread. (Especially the linseeds!)
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