Egmont Honey Seedy Bread
There is nothing quite like the smell of freshly baked bread and what better time of year to get into the kitchen and whip up this delicious loaf to serve with a pot of nourishing home-made soup. If you can’t find pumpkin seed flour then you can either make it yourself using a stick blender or little food processor or replace the pumpkin seed flour with wholemeal or regular flour.
Serves: Makes 2 loaves
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
INGREDIENTS
- 4 ½ cups flour
- 1 ½ cups pumpkin seed flour (or use wholemeal or regular flour)
- 2/3 cup sesame seeds, plus extra for sprinkling on top of the loaf
- 2/3 cup sunflower seeds
- 1 teaspoon sea salt
- 2 cups boiling water
- 1 tablespoon Egmont Honey
- 2 cups milk or water
- 1 tablespoon active yeast
- Olive oil
METHOD
- Pre-heat the oven to 50°C and line two bread tins with baking paper. Put the flours, seeds and salt into a large mixing bowl and stir to combine.
- Pour the boiling water into a large heat-proof jug then stir in the honey.
- Pour in the milk and mix well before sprinkling over the yeast. Leave for several minutes until the yeast has become foamy.
- Make a well in the centre of the flour mixture and pour in the liquid.
- Mix well to combine then spoon into the tins.
- Place in the oven for 30 minutes then drizzle with olive oil and sprinkle with extra sesame seeds.
- Turn the oven up to 200°C then bake for a further 35 minutes or until cooked through.
- To check that it is done remove a loaf from the tin and tap the bottom. If it sounds hollow, then it’s cooked!
- Remove from the oven and set aside to cool.
