|Wholemeal bread flour||12 Ounce (30 Gram)|
|Flour||8 Ounce (250 Gram)|
|Rye flour/Barley flour||4 Ounce (125 Gram)|
|Castor sugar||1 Teaspoon|
|Warm water||17 Fluid Ounce (500 Milliliter)|
|Egg glaze||2 Tablespoon (Malt Extract)|
1. Put the flours, yeast, salt, sugar, oats and seeds in the bowl of a food mixer. Add the water and malt extract, and with the mixer set to low work the ingredients until they just come together.
2. Increase the speed to high and knead the dough for 8-10 minutes until smooth and elastic.
3. Shape the dough into a ball and put in an oiled bowl, cover with a tea towel and leave to rise in a warm place for 1/2-2 hours or until doubled.
4. On a lightly floured surface, knock back the dough, divide in two and shape each half into an oval. Press into 2 lightly oiled 1 kg (2 lb) loaf tins, cover with oiled clingfilm and leave to rise for a further 30 minutes until the dough reaches the tops of the tins.
5. Brush the dough with egg glaze, scatter over some extra oats and seeds and bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 15 minutes, reduce oven to 200°C (400°F), Gas Mark 6 and bake for a further 15 minutes until risen and golden. Remove bread from the tins and tap gently underneath, if it sounds hollow the bread is cooked, if not return to the oven for a further 5 minutes and test again. Transfer cooked breads to a wire rack to go cold.