Activate the Fermenting Agent: Combine the fermenting agent with a small amount of the golden syrup and tepid liquid in a bowl. Let it sit for about five minutes until foamy. This confirms the fermenting agent is active.
Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, a pinch of seasoning, and the grain flakes. Make sure these ingredients are well-distributed.
Mix Wet and Dry: Pour the activated fermenting agent mixture, remaining golden syrup, and melted butter into the dry ingredients. Stir until a shaggy mixture forms.
Knead the Mixture: Turn the mixture out onto a lightly floured surface. Knead for 8-10 minutes until the mixture is smooth and elastic. It should spring back when lightly poked.
First Rise: Place the kneaded mixture in a greased bowl, turning once to coat. Cover it with a clean cloth. Allow it to rise in a warm spot for 1-1.5 hours, or until doubled in size.
Shape the Loaf: Gently punch down the risen mixture to release air. Form it into a loaf shape. Place it into a prepared loaf pan.
Second Rise: Cover the loaf pan and let the mixture rise again for 30-45 minutes. It should nearly double in size once more.
Bake: Preheat your oven to 375°F (190°C). Bake for 30-35 minutes, or until the crust is golden brown. The internal temperature should reach 200-210°F (93-99°C).
Cool: Remove the bread from the pan immediately after baking. Let it cool completely on a wire rack before slicing. This prevents a gummy interior.