20ml poppy seeds
10gr instant yeast
100gr margarine, cut into blocks
50gr flaked almonds
350ml lukewarm water
Mix flour, nuttywheat, poppy seeds, almonds and salt together. Add yeast and mix through.
Rub margarine into flour mixture to resemble coarse breadcrumbs.
Stir honey into water and add to flour mixture. Knead into a soft pliable dough for about 15min. Place in a greased bowl and cover with plastic wrap. Leave to rise in a warm place until double in bulk (about 45min.)
Knock dough down and place in greased loaf tin. Moisten dough lightly and sprinkle with poppy seeds.
Leave to rise for a further 45min.
Bake bread for about 1 hour at 150*C till done. If crusty top is desired, sprinkle with a little water and leave in oven. Remove.