SEEDED WHEAT LOAF WITH NUTS

Recipe and photo: Elsabie Templeton
Wheat loaves with nuts and seeds. Homemade bread is always tastier than shop bought.

1 kg white bread flour (I used stoneground white bread flour)
10 ml salt
30 ml butter or margarine
10 ml sugar
10 g/ 1 sachet instant dry yeast
650 ml lukewarm water
¾ cup mixed seeds (flax, sunflower, pumpkin and sesame seeds)
¾ cup chopped pecans
¾ cup digestive wheat bran
extra mixed seeds, optional for sprinkling
black sesame seeds, optional for sprinkling
Sift flour and salt together. Rub in butter with fingertips until mixture resembles fine breadcrumbs. Add sugar, mix and add yeast.
Gradually add enough lukewarm water to mix to a soft dough. Turn out dough onto a lightly floured surface and knead for 5 – 10 minutes, or until dough is smooth and elastic.
Place dough in a large, lightly oiled bowl, cover and leave to rise in a warm place for about 20 minutes, or until doubled in size.
Knock down dough on a lightly floured surface and knead again until smooth. Divide dough in half. Shape each piece into a loaf and place into two greased 22.5 cm loaf pans.
Cover and leave to rise in a warm place for 30 – 40 minutes, or until doubled in size.
Preheated oven to 200 °C.
Brush top with water and bake in a preheated oven for about 35 minutes, until golden. Leave in pan for a few minutes before turning out into a wire rack to cool.
Or alternative:
Brushed with a little milk and sprinkled 4 mixed seeds and black sesame seeds over the top before baking.