I am a massive fan of baking my own bread. It is so handy to have for lunches during the week and it is a big hit when I bring a sharing loaf into the office. 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 bread, 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.
Hope you enjoy! Amy x
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)
1 egg, beaten
Seed mix and oats to sprinkle (optional)
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.