I am a massive fan of baking my own bread. It is so handy to have for breakfasts and lunches during the week. This recipe is perfect to have in your repertoire!

Bread has been subject to some criticism in years gone by but I see it as a vehicle for goodness! Adding seeds, along with the brown flour and oats, means this loaf is packed with fibre – important for our gut health.

But what about those days when you don’t have time to bake bread? Everyone has those days. When buying a loaf, it is good practice to read the label and go for a loaf that has >6g fibre per 100g.

Baking is not an exact science. A recipe is there as a guide and to be interpreted in a way that suits you. Sometimes we just need to cede control and go with the flow, i.e. with whatever flours and extras are in the cupboard!

In this recipe, I used a mix of seeds and topped it with smashed avo for some heart health fats. Equally delicious with some nut butter or mashed banana and cinnamon. If you are looking for a healthy brown bread recipe with seeds, this is the recipe for you.

Hope you enjoy!

Amy x

Ingredients
8oz self-raising flour
6 oz wholemeal flour
1 oz rolled oats, oat bran or wheat bran (optional)
1 oz caster sugar (optional)
1/2 tsp salt
1 tsp bread soda
4 tbsp seed mix (whole and milled Chia Bia seeds, sunflower seeds, pumpkin seeds, sesame seeds, desiccated coconut)
500ml buttermilk
1 egg, beaten
Seed mix and oats to sprinkle (optional)

Method
Preheat the oven to 180C. Grease a 2lb loaf tin.

Mix together all of the dry ingredients and make a well in the centre.

Gradually add in the buttermilk and the beaten egg to form a wet dough.

Transfer to the prepared loaf tin, sprinkle over some seeds and oats and bake in the preheated oven for 50 minutes.

Remove from the tin and wrap in a clean tea towel to cool before cutting.