Healthy bread needn't be too 'worthy or 'knit your own porridge'. Here's my recipe for injecting a bit of extra nutrition into your daily bread.
300g strong white (preferably organic, stone-ground) flour
200g strong wholemeal flour
1 tbsp ground flax seeds
3 tbsp of a combination of seeds, try sesame, chia, poppy, sunflower, pumpkin, hemp or flaxseeds
10g fresh yeast (or 5g dried, or 4 instant dried)
5g soft butter
350g warm water - you may need a little more (wetter is better, after all)
Put the salt, seeds and flours in a bowl and mix with your hand to disperse. Put the yeast in the water, also to disperse it, and then add it to the flour (& salt) with the butter.
Mix together with your hand until it comes together, then turn it out onto your work surface.
Knead for 10-15 minutes until it's smooth and elastic. Try NOT to add any flour - it will be sticky to start with but have faith!
Cover and put it in a warmish (20 degrees C or so) place for about an hour till it's doubled in size.
Take it out of the bowl, shape it tightly and put it in a greased, floured loaf tin (tightness is key - watch this).
Leave it in a slightly warmer place than before (if you have one) for about 45 minutes to prove. After about 15 minutes, pre-heat your oven to its hottest setting.
When the loaf's ready to put in the oven, make a shallow slash with a sharp knife, then put it in the oven and immediately turn the temperature down to 210 degrees and bake for 30-35 mins.
Cool on a wire rack for at least an hour - despite being delicious, hot freshly-baked bread isn't all that good for your stomach and it makes the bread stale more quickly.