Seeded Breakfast Loaf

Makes 1 loaf

500gr. Nutty Wheat Flour

10gr. Instant Yeast

5gr. Salt

80gr. each of Sunflower Seeds, Pumpkin Seeds & Linseeds

60gr. Quinoa

450ml. of Water

Extra flour for dusting



Start by placing the flour, seeds and quinoa in a large mixing bowl and stir to mix.

On the one side of the bowl add the yeast and on the opposite side the salt.

Now pour in the water and mix until all the flour has been absorbed.

Spoon the mixture into the prepared baking tin and proof for about 45 minutes or until well risen.

Place the bread in a pre-heated oven of 180ºC and bake for 1 hour.

Remove from the oven and allow to cool for 5 minutes in the tin before removing from the tin. Cool completely on a wire rack.