Allyson Gofton’s seedy bread

The recipe will make two generous-sized loaves and the bread freezes well.

■ 3 teaspoons salt

■ About 3 cups seeds (use a mixture of linseed, sesame, pumpkin, or sunflower, or use rolled oats)

■ 1 tablespoon honey

■ 1 tablespoon molasses (or use golden syrup)

■ 900ml very hot water

■ 4 teaspoons yeast mix

■ 1⁄2 cup water

■ 1 teaspoon sugar

■ 600g wholemeal flour

■ 600g white flour (use breadmaking flour)

In a large bowl, stir together the salt, seeds, honey, molasses or golden syrup, and 900ml water. Set aside at room temperature overnight.

The next day, preheat the oven to 200 degrees Celsius, and grease 2 large (21cm x 11cm) loaf tins well.

Mix the yeast with the 1⁄2 cup warm water and sugar. Set aside until frothy, then add the frothy mixture to the seed mixture in the large bowl.

Stir in the flours and work well to make sticky dough. Divide the mixture between the prepared tins. Set aside in a warm place to rise for 30 minutes. You do not want the dough to double in bulk, but rise about 1⁄4-1⁄3 in size.

Bake in the preheated oven for 40-50 minutes or until cooked. The bread is cooked when it sounds hollow when the underneath is tapped.

Transfer to a cake rack to cool. The bread is better cut the next day.

Recipes courtesy of the Pink Ribbon Breakfast, Breast Cancer Foundation New Zealand’s biggest annual fundraising campaign. Each May, thousands of New Zealanders will invite their friends, family or workmates to breakfast to raise funds for breast cancer research and patient support.