Health Loaf Bread

Health Loaf Bread

Health Loaf Bread .jpg

Makes 2 loaves


450g/3½ cups wholemeal flour 

65g/½ cup wheat germ, plus extra for dusting

65g/½ cup  plain white flour

65g/½ cup wheat bran

65g/½ ground flax 

1 tbsp ground spirulina 

225g/1¾ cup pin-head oatmeal

2 tsp soft brown sugar

2½ tsp bread soda or bicarbonate of soda

1 litre/2 (US) pints buttermilk

For the topping

2 tsp (one per loaf) wheat germ 

2 tsp (one per loaf) sesame seeds

2 tsp (one per loaf) pumpkin seeds 



1.    Pre-heat the oven to 230°C, 450°F, Gas Mark 8. 

2.    Pour all the dry ingredients in to a large bowl and mix together.

3.    Make a well in the centre of the dry ingredients and gradually stir in the buttermilk using a wooden spoon to make a moist dough. 

4.    Divide the dough between 2 greased 900g (2lb) loaf tins which have been dusted with wheat germ. Smooth the top and make a spacious cross on each one with a floured knife. Sprinkle with wheat germ, pumpkin seeds and sesame seeds. 

5.    Place in the pre-heated oven at 230°C, 450°F, Gas Mark 8 for 10 minutes, and then reduce the heat to 140°C, 275°F, Gas Mark 1 and bake for 1 hour. 

6.    When the loaves are cooked, remove from the oven and partly cool in the tins, then turn out and leave to cool completely on a cooling rack.