Multiseed Brown Yeast Bread

Equipment: 900g loaf tin

Preheat the oven to 200˚C, 180˚C Fan, 400˚F, Gas 6.

Grease the inside of the loaf tin very lightly with sunflower oil. Mix the treacle with about 300ml warm water. Crumble in the fresh yeast or if using dried, sprinkle the yeast granules on the surface. Stir and leave for about 5 minutes for the yeast to activate.

Place the flour, seeds and salt in a large mixing bowl and mix together. Have to hand the additional warm water, ready to mix into the bread. Stir the yeast, treacle and water together and pour all at once into the flour. With your hand outstretched like a claw, mix in the liquid, adding in some extra water at the same time until you have a wet, almost sloppy dough (the risk is to make it too dry, in which case it won’t rise to the top of the tin).

Scoop the dough into the tin and spread out evenly. It will only come half way up the tin. Leave in a warm place to rise. When the mixture has risen right to the top of the tin - this usually takes about 20-40 minutes - place in the oven for about 45 minutes. Run a knife around the outside edges of the bread, tap the loaf tin upside down on the counter and it should pop out. Return to the oven upside down without the tin for a further 5 minutes. Cool on a wire rack. This bread is definitely best eaten on the day but will hold for longer if there is any left.