Makes 1 loaf
500gr. Nutty Wheat Flour
10gr. Instant Yeast
80gr. each of Sunflower Seeds, Pumpkin Seeds & Linseeds
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.