In large measuring jug put:
- 400mls warm water – finger warm and not too hot
- Stir in 1 teaspoon sugar or honey
- Sprinkle ¾ tablespoon dried yeast on water
- Leave 10 minutes until froth sitting on top
In large bowl add:
- 480 white & 210 wholemeal
- 4 teaspoons gluten
- 2 flat teaspoons salt
- 1 tablespoon linseed, black poppy seed, rye bits, pumpkin sees & sunflower seeds
Rub in 2 tablespoons butter or margarine
When yeast mix is ready add to flour and stir until thoroughly mixed to a dough
Tip on to bench and knead lightly adding a little flour underneath if too sticky
Put back in bowl, cover with plastic bag and leave in warm place 1 hour
Tip on to bench, knead briefly
Grease a 265mm x 115mm loaf tin (best not to wash this & use only for bread)
Shape into loaf and place in tin, cover with plastic bag – ensure it is large enough that the dough doesn’t touch it when rising and put in 
warm place for 45 minutes. Brush with milk and bake 215 degrees for 30 minutes on 2nd bottom oven shelf.
Turn on to airing rack and leave to cool. To test if cooked knock bottom of loaf – it should sound hollow when cooked. Do not wash baking tins as they need to be seasoned.