The recipe for this fabulous bread was given me to Diana Stead, a family friend who lives in sunny south-eastern Queensland, and is included in my Seasonal Entertaining (Harper Collins) book.
It's best made with an electric mixer and requires no kneading. Start with the smaller quantity of water, adding more if the mixture is too dry.
Do not pre-heat the oven.
- stoneground wholemeal flour - 500g (4 cups)
- gluten flour - 75g (1/2 cup)
- mixed grains, such as milled oats, ground buckwheat - 1/2 cup (100g)
- dry yeast - 2 teaspoons
- salt - 1 teaspoon
- warm water - 3 - 3 1/2 cups
- honey - 2 teaspoons
- vegetable oil - 1 tablespoon
- sunflower seeds - a handful
- extra wholemeal flour
Put the flour, gluten flour, mixed grains, yeast and salt into the mixing bowl and combine well. Add 3 cups of the water, the honey and oil. Turn on the beaters and beat hard for two minutes until stringy and elastic, adding extra 1/2 cup water if needed
Tip into a well-oiled bread tin and scatter with sunflower seeds and a little wholemeal flour. Cover with a tea towel and leave to sit in a warm place for 20 minutes. It won't look risen (proved) at this stage, but don't worry.
Place the bread in the unheated oven and set at 220degC (435degF).
Bake 40 - 45 minutes or until it sounds hollow when tapped. Remove from oven and leave to cool a little before removing from tin. If you like a crisp crust all over, return the bread to the hot oven for 8 - 10 minutes after removing from tin.