• 1 tsp (available from health-food shops) blackstrap molasses
  • 25g dried yeast
  • 700g granary flour
  • 225g strong white flour
  • 100g sunflower seeds, pumpkin seeds and roasted cashews
  • 25g caraway seeds, mixed
  • 225g whole oats
  • olive oil
  • sesame or sunflower seeds, for topping


  • STEP 1

    Mix the molasses with 700ml of warm water, the yeast and a little of the flour. Stand in a warm place until the mixture is frothy.

  • STEP 2

    Mix the granary and white flour with the salt and stir in the nuts, seeds and oats.

  • STEP 3

    Add 50ml olive oil to the molasses mixture and combine with flour mixture. It may need a little more water, oil or flour depending how dry your flour is – the dough should be soft, but not sticky. Knead for up to 10 minutes, then leave to rise in a warm place until doubled in size.

  • STEP 4

    Beat back and form into 2 loaves. Put into two well-oiled 2lb loaf tins. Leave to double in size again and, when risen, glaze with beaten egg, and sprinkle seeds on top.

  • STEP 5

    Heat the oven to 200C/fan 180C/gas 6. Bake for approx 40 mins until well risen, and golden. Turn out and check they are cooked by tapping on their bases – they should sound hollow.


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