Tanya Unkovich is a speaker, author and mentor, helping others to overcome adversity and build resilience. Over the last few years I have gotten to know Tanya through a regular radio interview focusing in on resilience. Through Tanya's positive can-do attitude I've learned so much about the building blocks of resilience. So when it came to creating a podcast on how to live life in the in-between space it seemed only natural to speak with Tanya.

Recently Tanya has written a book on her journey with and through grief. Called from Grief to Greatness she writes about her own very personal experiences. In this conversation Tanya and I talk about how she navigated grief and overcame times of adversity in the in-between.

https://tanyaunkovich.com/grief-to-greatness-book/

During this conversation Tanya and I thought it would be fun to also bake a loaf of bread. To be fair it turned out to be a difficult thing to have a very serious chat and create bread at the same time. I notch it up as a learning experience. In the meantime here is the recipe for Tanyas famous five seed bread.

Tanya's bread recipe

Five Seed Bread

500 g water

2 tsp dried instant yeast

Butter for greasing

500 g bakers flour

1 tsp salt

50 g rolled oats

30 g sesame seeds

30 g linseeds

30 g sunflower seeds

30 g pepitas

30 g poppy seeds

(put aside a little extra of all seeds for sprinkling)

30 g honey

30 g extra virgin olive oil

Place water and yeast in a mixing bowl and heat. Meanwhile grease a deep tin with butter and set aside.
Add flour, salt, oats and all seeds, with honey and oil to the mixing bowl and knead. Dough will have a wet and sticky consistency. Preheat oven to 200 degrees C. Transfer dough into loaf tin and sprinkle with extra seeds. Leave to prove in a warm place until double in size (around 45 – 60 min)
Bake for 40-45 min. Allow to cool in tin for 5 min then transfer onto a wire rack.

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