Seeds are not just tasty and fun to sprinkle, they can also help towards a healthy daily intake of Omega-3 essential fatty acids. So get baking with seeds

Cape seed bread

• 500g (1lb 2oz) wholemeal flour
• 150g (5oz) self raising flour
• 50g (2oz) wheat bran
• 2 x 6g sachets fast-action dried yeast
• 75g (3oz) sunflower seeds, plus extra for sprinkling
• 40g (1 1/2oz) poppy seeds, plus extra for sprinkling
• 50g (2oz) molasses or dark muscavado sugar
• 1 tsp salt
• 2 tbsp vegetable oil

1. In a large bowl, combine the flours, bran, yeast, seeds, sugar and salt and mix well
2. Add the vegetable oil and 600ml (1 pt) hand-hot water and mix to a soft dough - it should fall easily from the spoon or beaters. Transfer to 2 x 900g (2lb) oiled loaf tins and level off the surface
3. Wrap in oiled polythene bags and leave in a warm place to rise until the mixture reaches the top of the tin. Meanwhile preheat the oven to 200°C: 400°F: Gas mark 6
4. Sprinkle a line of each of the seeds along the length of the loaves then cook towards the top of the oven for about 40 mins until risen and firm to the touch. Once cooked, the loaves will sound hollow when you tap them on the base
5. Leave until cold, slice and enjoy or wrap and freeze.

Remember to use Flora as a healthy alternative to butter

Not suitable for children with nut allergies