Healthy Seed Bread
On honeymoon in 2005, lying by a swimming pool, waking from a deep slumber following a long journey to a country estate outside of Paarl, my gaze was met by this seed bread, thinly sliced and containing hummus, salad and roasted peppers. (I don’t actually remember what it contained so that is a suggested filling!). Today I decided to recreate the bread; not sure why this idea popped into my head but I am glad it did as this is very delicous and very healthy. Its flavour is better the next day.
My favourite way of serving it is with butter, honey and a cup of tea for breakfast. Smoked mackerel pate is another thought – anything goes really….
150g Strong white bread flour
185g Wholemeal flour
45g medium bran
30g oat bran
1 tsp salt
2 tsp brown sugar
60g mixed seeds
1 tsp bicarbonate of soda
300mls whole milk with a tablespoon of lemon juice or buttermilk
1. Mix all of the ingredients together and gently shape them into a loaf. This is made easier by sprinkling a little wholemeal flour on top as you shape it because otherwise the mixture will stick to your hands.
2. Either placing this loaf into an oiled tin, or leaving it as it is on an oiled baking sheet, put it in the oven at 200 degrees C for 10 minutes before turning it down to 180 degrees for 45 minutes. Check it half way through cooking and cover with tin foil if its colour is already dark.
3. Remove it onto a wire rack and allow it to cool.
4. Serve as it is or toast it (my favourite).