Basic wholewheat and oat loaf

Makes 1 medium loaf

1 ½ cups warm milk or milk and water
¼ cup molasses or honey
2 ½ tsp yeast or 1 package
1 egg
3 cups wholewheat flour
1 cup plain flour
½ cup rolled oats
1 ½ tsp salt
1/3 cup sunflower seeds

Method:
Mix all ingredients other than sunflower seeds in food processor and process for a minute, or combine in a bowl and knead for ten minutes. Leave to rise for an hour in a warm place. Punch down, then roll in the sunflower seeds and form into a loaf shape. Place in a greased pan and leave to rise for about half an hour. Bake at 180C until done, about 30 minutes.

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Alternately, use a breadmaker on the setting for 1kg (2lb) with light crust, making sure the liquid ingredients are added first and the yeast last. I find the setting for white bread works better than the wholemeal setting, though I'm not sure why, and it needs 2tsp yeast rather than a whole package. The sunflower seed addition doesn't really work with a breadmaker, so instead I add flaxseeds when the machine beeps after the first kneading, telling me that extra ingredients can be added.

The photo above is for this loaf made on the medium breadmaker setting (for a 750g loaf) which is just right for our family of four for lunchtime. I use one-and-an-eighth cups of warm milk (soya milk sometimes), a good dessertspoon of honey, one-and-three-quarters teaspoons of yeast (added last), two cups wholewheat flour, one cup white flour, just under half a cup of oats, an egg, 1 tsp salt, and flaxseeds if I remember. Too much yeast makes it rise too fast and then sink in the baking, since a breadmaker isn't as flexible as hand baking. But it's much less trouble!