This really easy quick recipe is great for those who are wheat intolerant. As it is made rather like a cake and does not use yeast, there is no waiting around for it to rise. The seeds give a granary bread texture to it and it can be used to make sandwiches or toasted with melted cheese just like normal bread. This is a regular for my childrens' lunch boxes and it is especially handy for those whose schools have a nut ban.
2 tablespoons organic cider vinegar
3 tablespoons virgin olive oil
1 teaspoon blackstrap molasses
2 tablespoons pumpkin seeds
2 tablespoons sunflower seeds
1 tablespoon poppy seeds
1 tablespoon sesame seeds
3/4 teaspoon salt
3 tablespoons Shipton Mill chestnut flour
6 tablespoons Shipton Mill buckwheat flour
1 teaspoon bicarbonate of soda
2 teaaspoons cream of tartar
Oven temp 180°c fan assisted
Preheat the oven at 180°c
Take a large mixing bowl and add the eggs, cider vinegar, olive oil, salt, molasses and all the seeds. Mix together.
Add the chestnut flour, mix. Add half of the buckwheat flour, mix and then the rest of the bucwkheat flour.
Finally add the bicarbonate of soda and the crean of tartar and mix very thoroughly. the mixture will now resemble cake mixture.
Grease a large pirex dish or tin.
Using a soft spatula, scrape the mixture into the dish and smooth out - it will now have risen and become quite 'bubbly' in texture.
Pop in the oven and bake for 30-35 minutes until it is golden on the top and passes the 'fork test'.
Once out of the oven, use a long metal spatula to ease the sides and underneath of the loaf away from the dish, tip out and transfer to a wire cooling tray.
Slice and enjoy. Note due to the ingredients this is not is 'light' bread and the slices will be small but filling.
Best used within 3 days as after that it can go quite stale. However, this never stops my children from eating it with loads of butter or cream cheese like a biscuit.
Added by: E11ie
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