How to turn store-cupboard grains, nuts, seeds and dried fruit into a nutritious loaf – recipe

Tom Hunt’s seeded Danish rye bread uses store-cupboard leftovers such as seeds, grains and nuts – whatever you have to hand, in fact. Photograph: Tom Hunt/The Guardian

Today’s rich, nutritious and no-knead bread is a cornerstone of my weekly routine. Every Saturday, I make a simple rye bread dough, and gather whatever grains, nuts and seeds need using up – from forgotten millet to that last handful of brazil nuts – and soak them overnight. By Sunday lunchtime, the house will be filled with the homely aroma of fresh bread emerging from the oven.

The life-changing loaf