Total bread making fail - any ideas what I did wrong?

[butteriesplease]

So, I wanted to make the 'karoo farm bread' from the REcipes for love and murder novel. I attach the recipe in the picture. I followed this (but realise now I used 1 sachet of yeast, and it needed a bit more).

Bread was totally rubbish (see 2nd pic). Didn't rise at the proving stage, and then when it came out of the oven, the crust was very well done but the inside was not properly cooked, and it really hadn't risen at all.

Any ideas for what wasn't right? Having tasted a wee bit, I can see it would be very tasty if I got it right!

Should say, my oven is a fan oven, which you can't turn off.

My 5 year old asked me what had I forgotten in the recipe but I promise I put everything in!

TIA.

thanks for all the comments, some good ideas and I'm going to try bread baking again, but with that James Morton video, and may venture to his book for more ideas.
Good point about the temperature differences - the recipe is a south african one, and temp would be considerably higher than central belt of scotland I guess !
I may try the Karoo bread again with really long proving time.

I think you also should have more water. As a general rule, the ration flour: water is 2:1. You have a lot of flour, seeds, oats and bran flakes for that little amount of water. Also the kneading has the purpose to add air to the dough .
I always start with the flour, then the yeast, mix for a minute, then add the other ingredients. If everything is put together, there is a chance, the yeast won't mix evenly.
After putting my dough in the tin, i take a sharp knife an cut lines on the top (or squares or zigzag or a flower, ....) to allow air to escape. I also always cover it with a wet (warm/hot water )clean towel and leave it somewhere warm. can be in a sunny room or I turn a heater on and put the tim in front of it.
Wait till it has doubled in size. Place in hot oven, not cold. To give a more rustic aspect, sprinkle a bit of flour on top.
And always remove from tin when cooked and let if cool on rack otherwise it will sweat .

After trying fresh yeast you buy at Italian deli, I don't use sachet anymore.

Surely you didn't knead it for long enough, you need to knead dough for about ten minutes properly not just pushing it round the work top

There you go, no kneading stage, shit bread