Preparation time: 30 minutes
Cooking time: 30 minutes (plus 1 hour 30 minutes rising time)
What you will need
- 1 cup (250ml) warm water
- 2 tsp dried yeast
- ¼ cup (55g) brown sugar
- 1 1/2 cups (225g) plain flour
- 1 cup (160g) wholemeal flour
- 2 tsp bread improver
- 2 tsp mixed spice
- 1 tsp salt
- 1 cup (170g) raisins
- ¼ cup (50g) mixed peel
- 2 tbs sunflower seeds
- 2 tbs pepitas (pumpkin seeds)
- 1 egg yolk
- 1 tbs milk
Combine the water, yeast and 1 tbs of sugar in a small jug. Set aside for 5 minutes or until frothy. Combine the plain and wholemeal flours, bread improver, mixed spice, salt and remaining sugar in a large bowl and make a well in the centre. Pour the yeast mixture into the well and stir to combine. Turn onto a lightly floured surface and knead for 10-15 minutes or until dough is smooth and elastic.
Place the dough in a large bowl and loosely cover with plastic wrap or a tea towel. Set aside in a warm, draught-free place for 1 hour or until dough doubles in size.
Use your fist to punch down the dough. Turn onto a lightly floured surface and add the raisins and mixed peel. Knead for 5 minutes or until the fruit is well distributed through the dough.
Preheat oven to 220°C. Brush a 10 x 20cm loaf pan with melted butter to grease. Sprinkle the base and sides with half the sunflower seeds and pepitas. Shape the dough into a log and place in the prepared pan. Loosely cover with plastic wrap and place in a warm, draught-free place. Set aside for 30 minutes or until dough doubles in size.
Combine the egg yolk and milk in a small bowl. Brush evenly over the top of the dough and sprinkle with remaining seeds. Bake in preheated oven for 10 minutes. Reduce temperature to 180°C and bake for a further 20 minutes or until the loaf sounds hollow then tapped on the base. Remove from oven and turn onto a wire rack to cool. Serve toasted with cream cheese.