Yield: 1 Loaf
| Measure | Ingredient |
|---|---|
| 6 ounces | Wholemeal flour |
| 2 ounces | White flour |
| 2 ounces | Pinhead oatmeal |
| 2 ounces | Wheatgerm |
| 2 ounces | Bran |
| 2 ounces | Pecans, Finely chopped |
| 1 teaspoon | Bicarbonate of soda |
| ¼ teaspoon | Salt |
| 1 teaspoon | Sugar |
| 1 \N | Egg |
| 10 fluid ounce | Skimmed milk |
| \N \N | Sunflower Seeds (optional) |
FOR TOP OF LOAF
Preheat the oven to 190C,375F, Gas Mark 5. Place all the dry ingredients in a large bowl and mix well. Add the egg and milk and mix well with a spoon. Put into a 1-pint non-stick loaf tin, smooth over roughly, sprinkle over the sunflower seeds and bake for 45 to 60 minutes or until crisp on top and it leaves a skewer clean if speared. Source: Clare Latimer, Evening Standard, London, England From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini