This recipe is written into our cookery scrapbook as ‘Yummy Bread’, My two boys call it ‘Seedy Bread’ but I’ve no idea of its real name. It is however delicious, nutritious and very easy to make. It’s great for getting little ones to help and goes well with homemade soup. You won’t need a bread machine to make it, all you’ll need is a standard 2lb baking tin – preferably non-stick. You also won’t have to do any kneading, you just throw the ingredients together and you’re off.
You can alter the amounts of seeds and dried fruit a little according to taste and availability. I also change the flour around too. I’ve found that buying the seeds ready mixed tends to be cheaper, but look around your shops for the best deals.
It is best served straight out of the oven when it’s warm, but can also be eaten cold. My boys have it with their packed lunches whenever there is any left over.
I can honestly say that I have not yet found a person who doesn’t enjoy this bread so hopefully you won’t prove to be the exception. It’s not light, it’s quite a heavy bread and therefore quite filling, but it is suitable for year round eating as it goes well with soups or as a picnic food, but it’s not something you’d want to make sandwiches out of.
Ingredients
- 200g/6oz Plain white Flour
- 350g/11oz Course Brown Flour or Granary flour
- 2 heaped teaspoons Baking Powder
- 1 level teaspoon Salt
- 1 tablespoon Sesame seeds
- 1 tablespoon Poppy seeds
- 2 tablespoons Sunflower seeds
- 2 tablespoons Pumpkin seeds
- 1 tablespoon Linseeds
- 50g/2oz Sultanas
- 50g/2oz semi-dried Apricots – chopped
- 1 tablespoon Treacle
- 1 to 1 ½ pints of milk
Method
Mix all the dry ingredients in one bowl.
Add the treacle and stir in enough milk to make a moist dough a bit like thick porridge. The treacle is essential as I have made it once without and it wasn’t anywhere near as nice.
Place the mixture into a greased 2lb tin and bake in the middle of a preheated oven 180c/350f/Gas mark4 for about one hour. If you’ve made the mixture a little too moist then you might find it takes slightly longer.
Simple and delicious. Let it cool for ten minutes and then serve with butter. I always make some home made soup to go with it as it’s a perfect accompaniment and soups are great for using up whatever ingredients you happen to have in your fridge or larder.
