Makes 1 loaf

600g wholemeal flour
150g plain flour
60g oats
15g sunflower seeds
2½ tsp bicarbonate of soda
1 tsp salt
2½ tsp dark brown sugar
40g butter, at room temperature
480ml milk
200ml treacle
300ml stout

1. Preheat the oven to 200˚C/180˚C fan/gas mark 6 and line a standard 1kg loaf tin with parchment paper.
2. Beat the flours, oats, seeds, bicarbonate of soda, salt, sugar and butter until it reaches a sandy texture.
3. Add the milk, treacle and stout. Mix until it is just combined and forms a sticky dough.
4. Pour into the prepared tin and make for 45-50 minutes. To ensure that it is cooked, carefully take the loaf out of the tin and tap the bottom of the bread. If it sounds hollow, it should be baked.
5. Remove from the tin and wrap in a clean tea towel. When the bread is cool, serve as desired.   

Per Serving 357kcals, 5.7g fat (2.4g saturated), 65.4g carbs, 17g sugars, 9.6g protein, 5.5g fibre, 0.398g sodium