Black Bread
Prep Time:
Cook Time:
Servings:
Ingredients
  • 10 ½ ounce whole-wheat flour
  • 9 ½ ounce (scant 2 cups) all-purpose flour
  • 2 ¾ ounce coarse rye flour
  • 1 ounce wheat bran
  • 1 ¾ ounce wheat germ
  • 5 ounce cracked wheat
  • 1 teaspoon mixed spices (like ground caraway and fennel seeds)
  • 1 ¼ tablespoon baking soda
  • 1 ½ teaspoon salt
  • 5 ounce light molasses
  • 12 ounce whole milk
  • 18 ounce unsweetened yogurt
  • 1 ¾ ounce raisins
  • 1 ¾ ounce sunflower oil, for greasing
  • 2 ounce sunflower seeds
Directions
  1. Preheat the oven to 350 degrees F.
  2. Combine the flours, wheat bran, wheat germ, cracked wheat, mixed spices, baking soda, and salt in a large bowl. Add the molasses, milk, yoghurt, and raisins and mix well. The dough will be wet, like cement, and it should fall off your hands if held up. Grease two 10-inch loaf pans. Sprinkle the sunflower seeds over the base of the tins and try to get some to stick to the sides too.
  3. Divide the dough between the tins and cook on the bottom shelf of the oven for 2 hours.
  4. Remove the bread from the oven and allow it to rest in the pans for 10 minutes before turning the loaves out on to a wire rack to cool. I suggest serving with butter and thin slices of cheese or, as in the photograph, with some peas and fresh cheese mixed with grated horseradish.