Fruited Wheatgerm Bread Recipe

225 g/8 oz/2 cups plain (all-purpose) flour
5 ml/1 tsp salt
5 ml bicarbonate of soda (baking soda)
5 ml/1 tsp baking powder

175g/6 oz wheatgerm

100 g/4 oz cornmeal

100 g/4 oz/1 cup rolled oats

350g/12 oz/2 cups sultanas (golden raisins)
1 egg, lightly beaten
250 ml/8 fl oz/1 cup plain yoghurt

150 ml black treacle (molasses)
60 ml/4 tbsp golden (light corn) syrup

30 ml/2 tbsp oil

Method:

Mix together the dry ingredients and the sultanas and make a well in the centre. Blend together the egg, yoghurt, treacle, syrup and oil, then stir into the dry ingredients and mix to a soft dough. Shape into a greased 900 g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas mark 4 for 1 hour until firm to the touch. Leave to cool in the tin for 10 minutes before turning out on to a wire rack to finish cooling.