NUTTY SEED BREAD A wonderful flavored loaf with lots of crunchy seeds. Try it toasted with honey. Preheat oven to 350°F | 9- by 5-inch loaf pan, greased 1 egg 1 cup buttermilk or soured milk 1/3 cup vegetable oil 1 cup all-purpose flour 1 cup whole wheat flour 1 cup packed brown sugar 1/3 cup finely chopped nuts 2 tablespoons each: wheat germ, flaxseeds, sesame seeds, sunflower seeds and poppy seeds 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt

Combine first three ingredients in large mixing bowl.

Mix together remaining ingredients. Add to liquid ingredients, mixing to moisten all ingredients. Spread in prepared pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan, then remove and cool completely on rack.

VARIATION: Vary the type of nuts and seeds to suit your personal taste.

Makes 1 loaf.

TIP: Store whole wheat flour well wrapped in the freezer to retain its freshness.

Preparation time: 15 minutes | Baking time: 1 hour | Freezing: excellent.

Robin Hood Baking Festival Cookbook