Prep time: 10 mins Bake time: 45 mins
Makes: 1 medium loaf
This is a recipe for a very quick and easy to prepare a healthy loaf of bread. It is a very versatile recipe as you can adjust different flours you use and add all the seeds you like. This is your healthy slice for breakfast or lunch at work.
400 g strong wholemeal bread flour
165 g buckwheat flour (* notes)
7 g instant dry yeast
1 tsp (5 g) salt
15 g coconut oil
490 ml lukewarm water
3 Tbsp sunflower seeds, toasted
3 Tbsp pumpkin seeds, toasted
2 Tbsp brown linseeds
2 Tbsp chia seeds (** notes)
1. Line the bread loaf tin about 22 cm x 12 cm with parchment paper.
2. Mix all the seeds and keep it to the side.
3. In a large bowl - mix the flours, yeast, salt, coconut oil and water together with your hand. It will be very sticky at first. Keep on mixing - for about 5 mins or so scraping from the sides and gathering together the dough until the dough will start to leave the sides of the bowl clean.
4. Tip the seeds into the dough - leaving 1 Tbsp to the side to put on the top. Mix them into the dough.
5. Tip the dough into the prepared tin. Wet your fingers and level the surface. Make sure to push the dough down a little to fill all the gaps. Now sprinkle the rest of the seeds on the top - it should stick well as the surface of the bread is very moist.
6. Cover the tin with a cling film or a wet tea towel. Leave it to rise until it reaches the top of the sides of the tin.
7. Pre-heat the oven to 200*C.
8. Bake the bread in the middle of the oven for about 45 mins. To check if it is baked - turn it out and tap it underneath. A hollow sound means it is ready. Leave it on the rack to cool completely.
Notes:
* You can swap the flours to your liking - just to make sure you have 565 g in total. How about using spelt or rye flour? You can also make it 100% wholemeal.
** Choose the seeds you wish in your recipe - you can add sesame or poppy seeds, golden linseed, hemp seeds (toasted) etc.