INGREDIENTS

200 g wholemeal spelt flour

150 g dark rye flour

100 g mixed seeds

50 g chia seeds

50 g hazelnuts, skinned & roughly chopped

400 g filmjölk or kefir

15 g black treacle

10 g honey

30 ml olive oil

1 ¼ tsp fennel seeds

1 ¼ tsp caraway seeds

7 g fine sea salt

1 ½ tsp bicarbonate of soda

HOW TO

Begin by combining the seeds in a bowl. Remove 1 tablespoon of the seeds and set to one side. Add 75ml cold water and soak for an hour.

Preheat the oven to 180C (Fan). Line a 900g or 2 lb loaf tin with parchment paper, grease the short ends.

In a free standing mixing bowl place the flour, fennel, caraway and all but 1 tablespoon of the mixed seeds, the hazelnuts and chia in the bowl with the salt and bicarbonate of soda.  Now add the filmjölk (or kefir), olive oil, honey and molasses, turn the speed to low and blend the ingredients briefly. You may find there is a little flour at the bottom of the bowl, take a spatula and mix it all into together.  The dough is fairly wet but you are just going to tip it into the prepared tin and smooth the top with the spatula.

Sprinkle the remaining seeds on the top of the loaf.  Place in the pre-heated oven and bake for 45-50 minutes.

Remove from the oven and cool on a wire rack.  Store wrapped in a clean tea towel. It's lovely toasted too.

Top tips!

Soaking the seeds makes them more digestible.

Toast the nuts for added flavour.

Use natural yogurt instead of filmjölk or kefir.

Vary the ingredients to suit what’s in your larder, for example you can substitute the spelt flour for white or wholemeal plain flour, and add chopped dried apricots for a fruity twist.