Thanks to J1 for devising and sharing this recipe, I added in the honey but this is optional.
This is a delicious loaf and one that has quickly become a favourite here.
Helen

Yield: Makes 1 very large loaf or 2 small loaves.

Ingredients

• 2 teaspoons active dried yeast
• 3 cups plus 1 tablespoon (765ml) luke warm water
• 2 teaspoons honey
• 2 1/4 cups (315g) highgrade white flour
• 2 1/4 cups (315g) wholemeal flour
• 1/2 cup (75g) kibbled wheat
• 1/4 cup (35g) kibbled rye
• 1/2 cup (70g) sunflower seeds
• 1/4 cup (22g) rolled oats
• 2 teaspoons salt

Method

Grease a 30cm loaf tin with oil. Dissolve the yeast and honey in 1 cup of the warm water and allow to sit for 5 minutes until frothy. Combine dry ingredients in a large bowl and make a well in the centre.  Pour in the yeasty water plus the remaining water and mix well.  Tip the dough evenly into the loaf tin (it will be very sticky). Set aside in a warm spot for 4-6 hours or until dough is well risen and has lots of holes in it (I cover the dough loosley with clingfilm and sit it on the stove top while I have something cooking in the oven below.  You could also sit it in a hot water cupboard or at a closed sunny window). Preheat oven to 210 C fanbake and cook bread for 35-45 minutes until the loaf is firm and sounds hollow when tapped. * You can add a mixture of seeds and grains depending on taste and availability. Please note I have amended timing of rising since the original posting.