Settling for the standard white loaf is simply not an option - I suspect that the plastic bag it comes in offers more taste and nutritional value than the bread itself - and in truth I see no reason to settle at all when I can enjoy this utterly addictive and super healthy, wholesome flavor in a matter of minutes.
KITCHEN SCROOGE WHOLE-WHEAT NUT 'N RAISIN BREAD
750 ml whole-wheat flour
200 ml large-flake oats
7 ml salt
30 ml honey
125 ml sunflower seeds
60 ml flax seed
60 ml sesame seed
125 ml chopped nuts
80 ml raisins (optional)
80 ml pumpkin seeds (optional)
500 ml buttermilk
7 ml baking soda
1: Mix flour, oats, salt, honey, seeds, nuts and raisins in a large bowl.
2: Whisk buttermilk and baking soda together and stir into dry mixture.
3: Add approximately 80 ml water to make a softish dough and spoon into an oiled, floured loaf tin.
4: Make a deep groove down the center of the loaf to prevent it humping and sprinkle with extra seeds.
5: Bake at 180 C for 45 minutes to 1 hour for a single loaf or 40 minutes for 2 smaller loaves.
6: Serve warm with lashings of real butter and perhaps a drizzle of honey!
COOK'S NOTES: Large oat flakes and pumpkin seeds are easily available in health stores and in packets or by weight in large supermarkets and flax seed is available in all health stores. If you like a sweeter bread then you can increase the quantity of raisins or you can included chopped dried apricot. I use walnuts and chopped brazil nuts here as they are soft nuts - almonds, cashews or hazelnuts would be too hard - and I throw in extra sunflower, pumpkin and sesame seeds as I love the texture. I make this in two disposable aluminum loaf pans. Baked bread should sound 'hollow' when tapped on the bottom.