This is adapted from my mothers-in-law’s easy bread recipe that requires no proving or needing. This recipe is perfect in pregnancy as it is full of fibre and healthy seeds and I always make double and put one in the freezer as it freezes so well.
Suitable for 2nd trimester pregnancy | Makes one 900g loaf | Contains dairy | Suitable for freezing | Preparation: 10 minutes | Cooking: 1 hour
200g plain flour
400g wholemeal flour
2 heaped teaspoons baking powder
1 tsp salt
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp pumpkin seeds
1 tbsp linseeds
1 tbsp treacle
550 ml full fat milk or plant milk
50ml sunflower oil
1 teaspoon sunflower seeds
Make this baby friendly: when making this loaf, before adding the salt, remove a small bowl of the mixture and add to paper cups in a muffin tin. Bake for 20 minutes at 180C. There is enough mixture to make one loaf with salt for adults and 3-4 salt free bread cupcakes, or simply make the loaf without the salt.
Preheat the oven to 180C/ Gas mark 4. Grease a 900g loaf tin.
In a large bowl (or food processor), mix all the dry ingredients together and in the centre form a well. Add in the treacle and slowly add the milk, mixing together until fully combined and you have a wet dough (a bit like stiff porridge). Add the additional water if you need to make looser. Pour into the tin and sprinkle over the additional sunflower seeds.
Bake for an hour or until a skewer comes out clean. Take out of tin and let cool on a wire rack.