Wholemeal, Oat, Walnut and Seed Loaf

This is a simple, no-knead loaf that reminds you of the classic German rye breads such as pumpernickel. So quite a heavy texture with plenty of flavour, one to cut reasonably thin. Great accompaniments are cheese, rollmop herring, olives, pickles and crunchy vegetables or - as in the photo -  an easy lunch of cottage cheese, tomatoes, basil and garlic oil. 

Ingredients
300g wholemeal bread flour
100g oats
4 tbsp chia seeds
2 tbsp pumpkin seeds
100g walnuts, finely chopped or whacked in a pestle and mortar
1 tsp salt
400ml tepid water
1 tsp baking yeast
1 tsp honey

Method
1 - Line a baking tin. Then tip the flour, oats, chia seeds, pumpkin seeds, walnuts and salt into a large mixing bowl. Mix thoroughly.
2 - Stir the yeast and honey into the water until thoroughly combined and leave aside for 5-minutes until it starts to react.
3 - Make a well in the bread mix and pour in. Use the handle of a wooden spoon to mix thoroughly for a few minutes. Scrape the handle with a knife, cover and leave for an hour.
4 - Pre-heat the oven to 180C/160C fan/GM4. Tip the dough into the prepared tin. Cover and leave for another 30-minutes to settle and rise slightly.
5 - Use a sharp knife to score a few lines in the top then place on the middle shelf. Bake for 40-minutes then check to see it isn't burning. If it is, cover lightly with foil. Bake for a further 20-minutes, so 1-hour in total. Remove from the oven, take out of the tin and leave to cool on a wire rack.