Shirley, Masterton.

Vogel-type bread recipe. You will need: 2¼ cups (315g) white flour, 2¼ cups (315g) wholemeal flour, ½ cup (75g) kibbled wheat, ¼ cup (35g) kibbled rye, ½ cup (70g) sunflower seeds, ¼ cup (22g) rolled oats, 2 teaspoons Surebake yeast or 1 teaspoon Bakels dried yeast, 2 teaspoons salt, ½ teaspoon of sugar, and 3 cups plus 1 tablespoon of warm (30-35°C) water (total, 765ml). Combine all in a large bowl and mix till a shaggy dough.  Place in loaf pan and leave on top of hot water cylinder for 5 hours or until risen to the top of the pan.  Bake at 220°C fan bake for 45 minutes. The ingredients can be altered (e.g. different flours, seeds, etc) successfully. The cost including electricity to be about $2.20 a loaf, which is less than half the normal retail price.-