Flax Seed Nutrition Loaf

A dense, nutrient-packed wholemeal loaf loaded with seeds, oats, raisins, and Greek yoghurt.

Serves 10 · Metric units · Prep 15 min · Cook 1 h 50 min

Ingredients

• wholemeal flour or brown oat flour250 g
• oats100 g
• shelled sunflower seeds75 g
• All Bran flakes50 g
• raisins150 g
• sesame seeds50 g
• flax seeds50 g
• chia seeds30 g
• cornflour (cornstarch)50 g
• bicarbonate of soda5 ml
• sea salt5 ml
• Greek yoghurt500 ml
• olive oil44 ml
• honey, agave syrup, sugar, or maple syrup44 ml
• molasses or date syrup30 ml
• extra sesame, sunflower, and flax seeds for topping (optional)0

Method

1. Preheat oven to 180C / 350F (fan 160C / 320F) and oil a 12 cm x 25 cm (5 in x 10 in) loaf tin (1 litre (1 quart) capacity), then dust with flour. (160°C)
2. Mix all the dry ingredients (Group A) in a large bowl. In another large bowl whisk together all the wet ingredients (Group B). Add the wet ingredients to the dry bowl and mix everything until well combined.
3. Tip into the oiled and floured loaf tin and spread it out evenly. Sprinkle the top with a few more sesame, sunflower, and flax seeds.
4. Put in the preheated oven and bake at 180C / 350F (160C / 320F Fan) for 20 minutes. (160°C) — 20 min
5. Reduce the heat to 150C / 300F (130C / 265F Fan) and bake for a further 90 minutes (or 60 minutes if using a half mixture or a long baking tray). (130°C) — 1 h 30 min
6. Remove from the oven and leave to cool in the tin before turning out. You may need to run a knife around the edges and bang it upside down to get it out.