I surely hope Mighty Ape keeps stocking this stuff it’s excellent! Super easy to make and great texture with just the right amount of moisture retained in the final result. Reminds me of a Vogel's loaf, one of the ones that have lots of seeds (sunflower & barley version springs to mind).
I oven bake (it provides cooking instructions for both oven and bread maker) – the result is superb. A tip – mix all the dry ingredients including yeast first before adding the water as the dough forms very quickly and doing this enables an even distribution of the yeast.
If at any point you want to bulk it up and get a better rise I do this: add to the standard mix the following (all low carb and reflective of base ingredients & available at the supermarket): 1 cup of LSA (ground Linseed, Flax Seeds & Almond), 1–1/2 tablespoons of pure Gluten Flour (Sometimes called ‘Wheat Flour’ in flour isle, use 2 tablespoons if you want an even better rise) and 1 sachet of Edmonds Instant Dry Yeast. Mix all the dry ingredients then increase the liquid from 260ml to 320ml. Leave to rise for 1 hour (2hrs for even better rise), loaf rises substantially! Use lukewarm water (not hot!!!) and cover formed dough in baking paper lined loaf tin with tea towel during rise. Cook the same length of time as the original recipe. Texture is even better than the original! Don’t confuse 'Wheat Flour’ with Plain or Wholemeal flour. Wheat flour is a separate product that is pure gluten, very low carb and what enables this loaf to rise – the base recipe has it too. The Edmonds Instant Yeast sachet can be swapped with 1 heaped t-spoon of another breadmaker yeast (eg: Tasti or Surebake) but I find the instant yeast sachets best for outstanding rise! As an alternative to LSA you can also use the same volume of Almond Meal which works equally well, or a combo of the two.