• Mix 3 flours and salt
• Dissolve yeast in lukewarm water. Add sugar and flour mixture and mix well.
• Knead on a well-floured surface for 15 minutes until smooth and elastic
• Add pumpkin seeds and dried cranberries, and knead
• Place dough in an oiled bowl, cover with plastic wrap and allow to rise for 1 hour
• Preheat oven to 200C
• Sprinkle a baking sheet with a little maize flour
• Turn the dough out onto a floured surface and halve
• Shape into two loaves
• Set loaves on baking sheet. Allow to rise for 1 hour or until doubled in size.
• Make 3 slashes in each loaf
• Transfer to a greased baking tray. Bake for 10 minutes, then reduce heat to 180C and bake for another 20 minutes or until bread sounds hollow when tapped.
• Serve with lashings of salted butter.
• Makes 2 small loaves

Baker's tips

• To toast pumpkin seeds, place in a dry pan over a medium heat. Shake from time to time until brown
• Use pecan nuts instead of pumpkin seeds
• Replace cranberries with raisins or sultanas