Super seed and nut loaf
I wanted to create a loaf of bread that I don’t feel guilty eating and one that doesn’t give me that bloated, gluten-overload feeling. I have been experimenting for a while and I really like this one. It is half bread, half savoury muffin and is packed full of nuts, seeds and whole grains so you can feel just a teeny bit virtuous eating it. Although, that does depend on what you decide to spread on top. I will say that the killer combo of Nutella and tahini will put a big smile on your face but you won’t be feeling that smug after it…!
It’s great for breakfast with butter and jam, but is equally happy with guacamole, hummus or whatever topping takes your fancy.
1 Large loaf- serves about 10
110g/4oz Walnut pieces
55g/2oz Pumpkin seeds
55g/2oz Sunflower seeds
3 tbsp Chia seeds
150ml / 1/2 cup Water
100ml / 1/2cup Light olive oil
150g / 1/2 cup Whole milk yoghurt
2 Eggs- lightly beaten
2 tbsp Apple cider vinegar
225g/8oz Wholewheat flour
125g / 4oz Semolina flour (or you can use AP flour)
2tsp Baking powder
1/4 tsp Baking soda
3/4 tsp Fine salt
Preheat the oven to 360F/180C. You will need a 2lb loaf tin greased and lined with baking parchment. I like to leave some parchment hanging over the sides so the loaf is really easy to remove from the tin.
Place the walnuts, sunflower seeds and pumpkin seeds on a baking sheet and roast for about 8-12 minutes- until lightly browned and fragrant. I always set a timer for nuts as they are so prone to burning. Leave to cool.
Place the water and chia seeds in a blender and whizz for a few minutes until it becomes smooth, thick and gelatinous.
Once cooled, pulse chop the nuts and seeds in a food processor until roughly chopped. It is fine to have some variation in the size- it gives the finished loaf a lovely texture.
In a large bowl, place the processed seed and nut mixture and the remaining dry ingredients. Mix well to distribute evenly.
In a bowl or jug, combine the chia seeds, yoghurt, vinegar and olive oil.
Finally add the wet ingredients to the dry, mixing quickly and lightly with a large metal spoon. Do not over mix.
Transfer the batter to the lined loaf tin, smooth out the top and bake on the middle shelf of the oven. Cooking times vary from 45-55 minutes, but it is ready when a skewer inserted in to the centre comes out clean.
Leave to cool in the tin for 10 minutes and then carefully remove and set on a wire cooling rack to cool completely.
This loaf keeps really well- so cook and enjoy all week!