Miracle  bread is strong in flavour, moist and has exceptional keeping qualities. The selection of seeds in the bread give it a wonder flavour - excellent in thick slices with a generous portion of butter.

Makes 2 loaves
Preparation time 20 minutes, plus proving
Cooking time 30 – 35 mins

You’ll need:

• 300g (10 oz) strong plain white flour plus extra for dusting work surface
• 350g (111/2 oz) strong plain wholemeal flour
• 50g (2 oz) soya flour
• 2 tsp salt
• 2 tsp fast action dried yeast
• 1 tsp caster sugar
• 2 tbp sesame seeds
• 2 tbs golden linseeds
• 2 tbs sunflower seeds
• 2 tbss pumpkin seeds
• 450 ml (¾ pint) warm water
• 1 tbs flax seed oil
• 2 tbs malt extract
• mixed seeds for scattering

What next:

1. Mix flours together in a large bowl. Stir in the remaining dry ingredients. Make a well in the centre and gradually add the warm water, oil and malt extract to form a soft dough. Turn out onto a lightly floured work surface and knead for about 10 minutes or until smooth and elastic. Return the dough to the bowl, cover with a clean damp cloth and leave to rise in a warm place for at least 1 1/2 hours or until doubled in size.
2. Lightly oil two 1 kg (2lb) loaf tins (or a large baking sheet) or line with baking parchment. Knead the dough again, knocking out the air, then divide in half. Shape the dough into 2 loaves and press into the prepared tins or lay on the baking sheet. Cover loosely and allow to rise for approximately 30 mins.
3. Brush each loaf with a little warm water and scatter over a few mixed seeds. Bake in a pre-heated oven at 220ºC (425ºF), gas mark 7 for 30 – 35 minutes then transfer to a wire rack to cool.
   

If you prefer to make rolls divide the dough into 24 equal portions and place on a lined or lightly greased baking sheet. Bake for 15 – 20 mins.

Janet's tips

Good bread needs good flour.

At Pilgrims I use organic flours

milled at Bacheldre Mill in Montgomeryshire.