So Julz came over to bake and cook yesterday – we ended up baking this
seed loaf after seeing it in Tina Bester’s book ‘Bake’. You can also buy her
book off Amazon. Lots of amazing recipes – sweet and savoury. Really nice
canapés in there too. Next on my list!
I forgot to take pics during the process but just follow the recipe.
Easy to follow and foolproof!
Can’t tell you how good this was. Our breakfast consisted of a slice each,
toasted, and served with scrambled eggs mixed with chorizo and mushrooms.
Recipe: see below
Makes: 1 loaf
2 tbsp honey
10g dried yeast
600ml warm water
350g nutty wheat
150g crushed wheat
75g poppy seeds, reserve 1/2 teaspoon
150g sunflower seeds, reserve 1/2 teaspoon
1 tbsp sunflower oil
2 tsp salt
Place the honey, yeast and 100ml of the warm water in a bowl and set it aside
to rise in a warm spot for 5 minutes.
Mix the rest of the ingredients together with the remaining 500ml of warm water.
Add the yeast mixture and blend together well.
Spoon the mixture in to a loaf tin lined with baking paper, sprinkle with the
reserved seeds and allow it to rise for 20 minutes.
Bake for 1 hour.
Tap the bottom of the tin to test if it’s done – the loaf should have a hollow sound.