mixed grain bread
350g strong white flour
225 strong granary flour
125g rye flour
25g butter, diced
2tsp easy blend dried yeast
25g rolled oats
2 tbsp sunflower seeds
450 ml warm water
1 medium egg, beaten
Preheat the oven to 220 degrees 15 minutes before baking. Sift the flour and salt into a large bowl. Stir in the granary and rye flours. Then rub in the butter until the mixture resembles breadcrumbs. Stir in the yeast, oats and seeds and make a well in the centre.
Add the warm water to the dry ingredients, mix to soft dough.
Turn the dough out on to lightly floured surface and knead for 10 minutes, until smooth and elastic.
Put in an oiled bowl, cover with clingfilm and leave to rise in a warm place for 1 1/2 hours or until doubled in size.
Turn out and knead again for a minute or two to knock out the air.
Shape into an oval loaf and place on a well oiled baking sheet.
Cover with oiled clingfilm and leave to rise for 40 minutes, or until doubled in size.
Brush the loaf with beaten egg and bake in the preheated oven for 45 minutes, or until the bread is well risen, browned and sounds hollow when the base is tapped. Leave to cool on a wire rack, then serve.