Makes 1 large loaf or 2 smaller ones

Prep 20 min + rising Bake ± 60 min

2 cups (500ml) lukewarm water
50ml dark brown sugar
1 x 10g packet dry yeast
500g brown bread flour
1 tbsp (15ml) salt
100ml sunflower seeds
50ml sesame seeds
handful dried apricots, finely chopped
1 egg, beaten

1 Preheat the oven to 180°C. Grease
one 30cm x 11cm loaf tin or two
smaller ones.

2 Mix together the lukewarm water,
sugar and yeast. Leave for a few
minutes until it starts to bubble.

3 In another bowl, mix together the
flour, salt, sunflower seeds, sesame
seeds and apricots. Make a well
in the centre and add the foaming
yeast. Mix with a wooden spoon for
about 3 minutes. Spoon the dough
into the greased bread tin/s and
leave in a warm place to rise for
about 40-60 minutes. Using a knife,
score the length of the bread to
prevent it from rising over the side.

4 Brush lightly with beaten egg and
bake for 40-60 minutes. When a
skewer inserted in the centre comes
out clean, remove from the oven and
leave to cool on a wire rack.