Granary loaf

Method

1. Mix together the flours, yeast, salt and seeds in a large mixing bowl. Put the treacle and milk in a saucepan and stir together over a very low heat until the treacle has melted into the milk (don’t let it boil). Take the pan off the heat and let it sit for a minute to cool slightly. 
2. Pour the milk mixture onto the dry ingredients in the bowl and stir quickly with a wooden spoon. When the dough starts to come together, tip out onto a lightly floured surface and knead to a smooth dough. 
3. Either continue to knead by hand for 10-15 minutes until the dough springs back to the touch or put in a stand mixer with the dough hook attachment and knead on a medium speed for 5-10 minutes.
4. Put the dough in a greased mixing bowl, then cover with cling film. Leave in a warm place for 50-60 minutes until the dough has almost doubled in size and springs back when pressed. 
5. Tip out onto a lightly floured work surface and gently knead to knock out any large air pockets. Shape into an oval and put in the prepared loaf tin, slash the top once lengthways, then sprinkle with the oats and a dusting of flour. Leave to prove in a warm place for 45 minutes. 
6. Heat the oven to 190°C/170°C fan/gas 5 and pour freshly boiled water into a roasting tray in the bottom of the oven. This will create steam, which helps give the dough a great rise and a crusty exterior. 
7. Bake the loaf for 45-50 minutes until golden, fragrant and crusty. Check the bread has fully cooked by lifting it out of the tin and tapping the bottom – it should sound hollow. Take the granary loaf out of the tin and leave to cool on a wire rack before slicing.