How to make easy and versatile seed bread

This no knead, batter bread recipe is great it's sweetened with honey and chock full of healthy seeds. Once you get the hang of making and baking it there's plenty of scope to play around with the quantities of seeds, just make them up to 2 cups in total. 
Try it toasted, it's delicious!

INGREDIENTS

  • 3 C flour
  • 3 C wholemeal Flour
  • 1/2 C sesame seeds
  • 1/2 C sunflower seeds
  • 1/2 C pumpkin seeds
  • 1/2 C linseed seeds
  • 1 tbsp honey
  • 2 C milk
  • 2 C boiling water
  • 1 tbsp dried yeast OR 2 tbsp surebake yeast.
  • 1 tsp sea salt

METHOD

Preheat oven to 50degC, Grease or line 2 loaf tins.

Put honey in a bowl and pour over the 2 C boiling water, stir until honey is dissolved. 

Add milk and stir. Sprinkle over yeast and leave for several minutes to allow the yeast to froth and activate.

While yeast activates put flour, seeds and salt in a large bowl and combine. Make a well in centre of dry ingredients.

When yeast is frothy, stir to blend the activated yeast into the liquid, then pour into dry ingredients and mix to combine.

Divide between two tins. Place in oven for 30min at 50degC to allow to rise before turning the oven up to 200degC for a further 35 minutes.

The bread is ready if it sounds hollow when you tap on the bottom of the loaf.

When it's cool wrap one loaf in HappBee Wrap to keep it fresh and freeze the other for later.