Makes 2 loaves
Strong white flour
Crushed rye seeds (can use mixed seeds - crushed linseeds, sunflower or wheat bran)
Bicarbonate of soda
Barley malt extract (or you can use molasses)
Preheat the over to 180°C.
Brush two large loaf tins (with a capacity of about 1.5/2 litres) with melted butter.
Mix the flours, seeds, bicarbonate of soda and salt in a large bowl. Add the melted butter, syrup, buttermilk and sour cream, and mix to a smooth paste. Pour into the loaf tins and bake for 45 minutes – 1 hour, until it sounds hollow when the bottom of the loaf is tapped.
Remove from the oven and leave the tins for 7 minutes. Turn out the bread onto a wire rack, cover with a cloth and leave to cool.