Wholewheat Seed Loaf Bread

I had this recipe saved on my Pinterest account and have made it many times. I found the original recipe on another blog and when I went to have a look at it a few days ago to refresh my memory about ingredients and quantities etc found that the original blog had been removed. I therefore decided to post the recipe here for the sake of reference.

Ingredients.

3 cups of whole wheat flour - Eureka Mills stone ground is best but Nutty Wheat will do.
1/2 cup bran
1 cup rolled oats
1 cup mixed seeds - I use a mixture of  sunflower, pumpkin, linseed and sesame. Dischem sell ready made up packets of mixed seeds.
1 slightly heaped teaspoon salt.
2 Tablespoons castor sugar - optional if you like a slightly sweetish bread.
1 packet dried yeast.
1 Tablespoon Golden syrup or honey.
1 Tablespoon olive oil.
125ml warm water to activate the yeast. (Less than 50 degrees C or it might kill the yeast).
About 350ml water. This depends on the moisture content of the flour. I add a bit less initially and then more if the mixture is too dry.

Method.

Empty the sachet of yeast into a jug and mix with the 125ml warm water and Golden syrup and let stand until the yeast reacts and the mixture becomes foamy. About 10 minutes.

Put all the dry ingredients into a large mixing bowl and mix thoroughly with a wooden spoon.

Add the yeast mixture, the olive oil and the water.

Mix with the wooden spoon until all the flour is absorbed and no dry bits left, adding more water if necessary. This is the only difficult part. You tend to think it is too dry but persevere with stirring and combining and you will find that all the dry bits of flour get absorbed. Do not let it get too wet and if you do add a touch more flour.

Spoon the mixture into a well oiled or buttered bread tin, smoothing out with the wooden spoon to get it evenly distributed.

Place the bread tin in a warm place covered with a kitchen cloth to rise. This usually takes 30 minutes to 1 & 1/2 hours, depending on the outside temperature.

Bake the bread in a 190 degree Celsius oven for 70 min.

Turn out on to a wire rack to cool before enjoying with lashings of farm butter. I find that if it is too hot it tends to break up a bit when slicing.