BROWN WHEATEN BREAD

Makes 2 x 450g (1lb) loaves

Rapeseed oil, for greasing 450g (1lb) strong white flour, plus extra for dusting 450g (1lb) wholemeal flour 1 tbsp light brown sugar 2 tsp bicarbonate of soda 2 tsp fine salt 4 tsp melted butter, plus extra for spreading, to serve 600ml (1pt) buttermilk, plus extra if needed 3 tbsp sunflower seeds 1 tbsp golden syrup Handful of porridge oats 1 tbsp pumpkin seeds 1 tbsp sesame seeds 1 Preheat the oven to 200°C, 400°F, Gas 6. Lightly grease 2 x 600ml (1pt) loaf tins with the rapeseed oil. 2 Sift the flours into a large bowl, then stir in the brown sugar, bicarbonate of soda and salt. Make a well in the centre and add the melted butter, buttermilk, sunflower seeds and golden syrup. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the dough binds together without being sloppy. 3 Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats, pumpkin seeds and sesame seeds. Bake for 40 minutes, until cooked through and each loaf has a slightly cracked, crusty top, checking halfway through the cooking time to make sure that the loaves aren’t browning too much. If they are, reduce the temperature, or move the loaves down in the oven. 4 To check that the loaves are properly cooked, tip each one out of the tin and tap the base — it should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip the cooked loaves onto a wire rack and leave to cool completely. 5 To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.