Empty 1kg bag of Shipton Mill Organic Stoneground Wholemeal flour into a large mixing bowl
Add 3 teaspoons of salt
Add 3 teaspoons of sugar
Add four teaspoons of Dove Farm Quick Yeast
Add handful of pumpkin seeds
Add handful of sunflower seeds
Mix ingredient together well
Add 675 ml of warm water (a bit hotter than blood temperature)
Mix together using a knife to form a dough
Empty out onto a clean surface and knead for 5-10 minutes
Return the rounded dough to the bowl, make a cross cut in the top, cover with a tea towel and leave until doubled in size (about 40 minutes)
Remove the dough and knead lightly and divide into two and for each half:
Flatten into a rough oblong, slightly less wide than the length of your tins.
Fold the top of the long length of the oblong to just past the middle and the bottom to the middle (just overlapping the previous fold)
Fold the dough in half again, ensuring no air is trapped and shape into a rough cylinder (should still be the length of the tin)
Place into a greased bread tin (I use butter to grease the tin - much more effective than oil) with the fold line at the bottom
Make three diagonal cuts in the top of the dough (about 5mm deep)
Cover both tins with a tea towel ( I make a slight tent using a chopping board to support the towel)
Preheat your oven to 200 deg C
Leave the tins until the dough has risen above the top of the tins (but not beginning to spread outwards)
Bake in the oven for about 35 minutes.
Allow to cool and enjoy!