Serves: 14 (makes 14 medium-sized slices)
Time to make: 4 hrs
1 1/2 tablespoons reduced-fat spread
1/2 cup mixed seeds such as sesame seeds, pumpkin seeds, sunflower seeds
1 teaspoon salt
1 1/2 tablespoons soft brown sugar
2 tablespoons skim milk powder
2 3/4 cups high grade flour
2 cups wholemeal flour
1 1/2 teaspoons instant dry yeast
Step 1 Place ingredients in the bread pan in the order listed.
Step 2 Place pan in the bread-maker, secure and close the lid.
Step 3 Select the programme suitable for wheat bread (in this case – 4). Select a dark crust and a 750g loaf size. Press start. The loaf will be ready in 3 1/2–4 hours.
Step 4 Remove pan from the chamber. Cool in pan for 10 minutes before removing. Slice when cold.
We used a Sunbeam Quantum Smart Bake model bread-maker for this recipe.
Always use accurate measurements – use measuring cups and spoons for all ingredients. Measure salt carefully – it is needed to add flavour but too much inhibits rising.
Place liquid in the bread-maker first then dry ingredients. Finally add yeast. This will ensure a well-risen loaf. Add liquids at room temperature or slightly warm.
Always choose the correct bread size and crust type for the loaf you’re making.
In order for the bread to rise, the flour has to have a sufficiently high protein content, so when white flour is stated in a recipe, use high grade or ‘strong’ flour. Do not use self-raising flour.
Wheat breads tend to be heavier in texture and slightly smaller in size. A lighter loaf can be achieved by combining wheat flour with a white flour which may be preferred for a wholewheat bread.
Sugar is necessary to brown the crust, sweeten the bread and help the yeast in proving the bread.
Once the bread is cooked, remove the pan from the bread chamber immediately. Leave the bread in the pan for 10 minutes to harden a little then remove and cool on a cooling rack. Do not leave bread in the pan for longer than 10 minutes as this can give a damp bread.