Begin preparing this nutty-tasting bread the day before.

Ingredients

• 1 1/2 cups seeds, use a mix of three different seeds (linseed, sesame , sunflower, pumpkin and/ or poppy seeds)
• 1 tablespoon molasses
• 1 1/2 tablespoons salt
• 2 cups boiling water
• 4 teaspoons Surebake yeast
• 1/2 - 1 cup warm water
• 1 teaspoon sugar
• 3 cups high-grade or bread-making flour
• 2 cups wholemeal flour

Method

1. Stir the seeds, molasses, hot water and salt together and leave overnight.
2. Preheat the oven to 200 degrees Celsius and set the oven rack in the centre of the oven. Grease two small loaf tins or one large one well.
3. Mix the yeast with half a cup of the warm water and set aside until frothy. Into a large bowl, stir together the flours and sugar and make a well in the centre. Pour in the seed mixture, which will be gloopy, and the yeast mixture. Stir to make a tacky dough - you will need to add more water. Much will depend on how long the seeds were sitting, as the longer they sit, the thicker they become and therefore the more water you will need. The dough should be tacky.
4. There are two options at this point. One is to divide the bread into two portions (if using two tins) and place directly into the prepared tins. If using only one large loaf tin, place the mixture into the tin and press the mixture into the tin. The second option is to turn the tacky dough out onto a lightly floured bench and divide in half (if using two tins) and knead each piece well. Press or roll each piece out to a flat shape, at least the length of the tin and about 2cm thick. Roll up like a Swiss roll and place into the prepared tin. (Or do this to make one loaf) Kneading this dough will give the bread a more structured texture when cooked.
5. Set aside, covered with a clean tea towel, for 50 minutes or until the dough has risen by about 50 %. It is best not to let the dough to double in bulk as it will be far too holey in texture when cooked.
6. Bake in the preheated oven for 35-40 minutes for the smaller loaves or 45-50 minutes for one large loaf. Turn out and cool on a cake rack immediately to prevent the sides of the loaf from steaming in the tin.