You just wanna eat a lot in lockdown, don't you? Well, us Aucklanders have had a bit of experience - we are in lockdown #5 at the moment and the carb cravings have dutifully returned. In an effort to add nutrition, I've made a wholemeal seeded loaf. Use whatever seeds or nuts you have on hand and sprinkle them on top if you fancy. Pumpkin, sunflower, sesame are tasty too.

450g / 3 c flour (I used wholemeal wheat)

1/2 c chopped walnuts

3 Tbsp mixed seeds (I used linseed and kibbled corn)

1 tsp salt

1 c lukewarm water or milk (I used soy)

2 Tbsp honey

1 Tbsp dried yeast

In a large bowl combine flour, nuts, seeds and salt. Make a well in the centre and pour in milk and honey, Sprinkle yeast on top. Mix ingredients together with one hand until a dough forms.

Transfer to a floured surface and knead the dough for 5-10 minutes until it becomes smooth and elastic. Shape into a ball.

Grease the bowl and place dough inside, cover and leave to rise until doubled in size. 

Punch down dough and lightly knead on a floured surface for a couple of minutes. Grease a loaf tin and place dough inside, or shape into an oblong and place on a lined oven tray. Cover and leave to rise for 30 minutes.

Preheat oven to 210C. You can brush the top of the loaf with milk and sprinkle with more seeds or leave plain. Or if you like a crunchier crust, splash a bit of water on top. Bake for 20-25 minutes. When you tap the loaf it should sound hollow.

Leave to cool in the tin for 10 minutes before turning onto a wire rack.

Slices best served warm with butter and honey!