Basic Granary and Seed Bread

This is a delicious bread recipe I have amended from a BBC Good Food recipe. It really pays to bake your own if you have the time and a good food processor. :-) Both the uncooked dough and the baked bread is freezable. 
I use the Highland, GMO free, stoneground, unbleached flour - I just can't stand looking at the endless list of ingredients in our store-bought breads today and most of these ingredients are so bad for our consumption.

Homemade bread fresh from the oven :-)

Ingredients: 
450g wholemeal bread flour (Highland Stoneground unbleached is available at Spar and Food Lovers Market +_ R33 for 2.5kg)
1 tsp salt
1 tsp treacle sugar
7g sachet dry yeast
150ml warm milk
1 egg , beaten
1 tbsp olive oil
100-150ml warm water
100ml mixed seeds (sunflower, sesame, flaxseeds, poppy)
1 tblsp honey

Method:
Mix the flours and salt togthether in your processor (or a large bowl). Add the sugar and dry yeast. Pulse once or stir it in.
Mix in a measuring jug the beaten egg, warm milk, honey, olive oil. Pour this in and enough warm water (+_100ml) to form a soft, wet-to-the-touch dough. 
Turn the processor to the slowest speed and let it knead the dough for 2 minutes. Or alternatively, knead your dough on a floured board for 10 minutes.
Place your dough in a large, 32cm bread tin lined with greased baking paper and put in a warm place to double in size. I sugggest settign the oven to 100 C for 5 mins and switching it off. Then place your bread in the oven to rise.
Go do something else for an hour or so and then brush the bread with beaten egg and sprinkle with oats and bake in a pre-heated oven on 190C for about 35-45mins.
Stick a knife or skewer in to check - it should come out clean.
Let it stand for 5-10 minutes in the bread tin and then take it out to cool on a wire rack.
Enjoy!