Wholemeal bread with fruit jam.

Our home just ran out of stuff to snack on after finishing the last slices of chocolate cake. I diverted to bread, made in an oven.

Wishing I could top the loaf with raisins too, instead of nuts or seeds. I went overboard with the dusting flour (since it says to sprinkle generously). Don't do this or you'll be eating lots of flour over your bread.

Recipe adapted from Delia's Quick and Easy Wholemeal Loaf.

Wholemeal Bread (makes 1 loaf)

285 g wholemeal flour, plus extra for dusting

1 tsp salt

1/2 tsp molasses sugar

1 tsp yeast

200 ml tepid water
A handful of sunflower seeds

1. Preheat oven to 150 °C and bake flour until it warms up, about 10 minutes.
2. In a mixing bowl, mix together flour, salt, sugar and yeast.
3. Making a well in the centre, pour in water. Incorporate with a wooden ladle. Lastly, use hand to form the dough until there is no flour or dough left in the bowl.
4. On a flat surface, fold one edge of the dough to the centre. Then fold the other edge over it.
5. Place dough in a 450 g loaf tin (I didn't bother with 450 g, just used whatever loaf tin that fitted) and press in the edges so that the centre rises up higher. Sprinkle some sunflower seeds and extra flour on top.
6. With a clean, damp cloth, cover the dough. Preheat oven to 200 °C. Leave the dough to rise until it expands over the tin.
7. Bake in the oven for 30 minutes.

Et voilà! A little brown loaf ready to serve after it cools down.