I was dying for some seeded brown bread yesterday but as it was Mother's Day I was too busy lolling about eating chocolates. So, today I got around to it. I adapted a recipe from the Natural Fuel blog. I swapped in a beaten egg for some water, for the nutritional value. I also used more seeds as I wanted a fairly crunchy bread.
I toasted fresh slices to have with soup. Ended up having one with jam - yum!
320g wholegrain spelt flour
80g porridge oats
35g mixed seeds (sunflower, pumpkin and sesame)
2 tsp baking powder
1 tsp salt
300 ml tepid water
1 medium free-range egg, beaten
Preheat the oven to 200C
Grease a 2lb loaf tin with veg oil (use a piece of kitchen roll)
Put all the dry ingredients in a bowl. Sieve the baking powder and mix through
Mix in the water, then the egg, until the dough is evenly wet - it's a fairly heavy dough
Plop the mixture into the loaf tin, smooth down with a wooden spoon and cut a deep line down the centre
Sprinkle with sesame seeds
Bake for 1 hour or so (until the bottom sounds hollow when knocked)