Ingredients
625 ml whole wheat flour (or half and half wheat and oat flour)
60 ml ground flaxseed
10 ml baking powder
5 ml salt
50 ml brown sugar
50 ml honey
(100 ml sugars - or 125 ml malt powder)
500 ml buttermilk (or 250 ml yoghurt plus 250 ml milk)
60 ml water (rise out the buttermilk/yoghurt container)
125 ml raisins
125 ml cranberries
(250 ml dried fruit total)
100 ml pecans
100 ml pumpkin seeds
100 ml sunflower seeds
60 ml sesame seeds
(360 ml nuts & seeds total)
Preparation
Preheat oven 325o F / 165o C. In large bowl, mix together the flour, flaxseed, baking powder, salt, sugars with the buttermilk and water and stir a few strokes: Then fold in the fruit and nuts until blended. Pour this thick batter into a greased 5.5 x 9.5 pan or two greased 4" x 8" loaf pans. Bake 55-65 minutes (depending on pan size) until golden and springy to touch. Rest for ten minutes and remove from pan. Cool completely on wire rack. Either leave in refrigerator overnight or place in freezer for an hour. Slice as thin as you can with a sharp bread knife and place slices in single layer on an ungreased cookie sheet. Bake for about 15 minutes at 275o F / 140o C, then flip over and bake 10-15 minutes until completely dried and a little brown.
