2 Tbsp (30ml) honey
1 Tbsp sunflower oil (plus a little extra to brush)
3 cups (750ml) lukewarm water
5 cups Whole wheat flour
3 tsp salt
1 packet (10gms) instant dry yeast
1/3 – ½ cup linseeds / flaxseeds (optional)
1/3 – ½ cup sunflower seeds (optional)
1/3 – ½ cup pumpkin seeds (optional)
Add the honey and oil to the water and stir until the honey dissolves
In a large mixing bowl, combine the flour, salt, yeast and seeds (keep some seeds back for sprinkling on the loaf top).
Stir the honey water into the flour mixture until it forms a stiff dough with no dry patches. It will have a similar consistency to a fruit cake batter. Leave the mixture to rest for an hour before stirring again and then decant into a large loaf tin or smaller tins that have been lined with baking paper.
Cover with a tea towel and leave to rise in a warm spot for about an hour. It should more or less double in size.
Preheat the oven to 200C / 400F
Sprinkle a little water over the top and scatter the seeds. Bake for 45 minutes. Then reduce the oven temperature to 180C / 350 F and bake for a further 30 minutes. *For smaller loaves, bake at 180C/350F for 45 minutes.
As the bread is removed from the oven brush with oil and then allow to cool on a rack.