We have been making a variation of this recipe for about 10 years. Over this time it has undergone a few tweaks and revision though the form it is now in has been settled for a number of years.

The dough is fairly wet but once mixed and worked is easy to shape and does not require a floured surface to work on.

Due to the strongish flavour imparted by the rye flour and the pumpkin seeds the bread isn’t really suited to sweet accompaniments but makes great savoury sandwiches, fantastic toast and works well alongside soups and stews. It is a firm favourite in our household.

Recipe makes 2 Small (1 lb.) Loaves.

Strong White Flour 550 g
Strong Brown Bread (or Wholemeal) Flour 60 g
Dark Rye Flour 60 g
Warm Water 475 ml
Salt ½ (Heaped) Tsp.
Quick Yeast 1 Dsp. (Level)
30 g each of Pumpkin, Poppy, (Unhulled) Sesame, Sunflower and Brown Flax Seed.

Combine all the ingredients and mix until a nice elastic dough is formed. Knead the dough for 4-5 mins.

Form the dough into a tight ball, cover and leave in a warm environment to double in size (usually between 60 – 90 mins).

Once risen ‘knock back’ the dough, divide into two equal pieces and shape into two tight balls. Gently roll each ball to roughly form a loaf shape and then place each into a seperate (sparingly buttered or oiled) 1lb loaf tin.

Leave the loaves in a warm environment to double in size.

Bake in the middle of a Pre-heat oven at 220 C. (Mk7) for 25 mins.

Cool on a wire rack. - Enjoy!