Multi-seed Bread-Machine Bread
It's so easy to develop bread recipes using a bread maker, as the lack of effort makes it worth the risk of experimenting. This recipe is highly nutritious, with a high protein content (soya flour, nuts and seeds), iodine from the seaweed and salt, and numerous minerals including iron and zinc from the whole-grains, nuts and seeds.
Apparently it's nutritionally best to maximise the leavening time, so try to use standard rather than the quick setting on your bread maker, but if in a hurry it will come out pretty much the same on the rapid mode.
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Ingredients
- 1 teaspoon dried active instant yeast
- 1 lb (450g) strong bread flour, such as a mix of malthouse and wholegrain spelt flours
- 1 teaspoon salt (preferably iodised)
- 1 tablespoon sugar or agave syrup
- 2 tablespoons soya flour (use this to replace milk powder in any bread recipe, or just leave it out)
- 2 tablespoons olive oil or rapeseed oil
- 180ml water (or 200ml if you put in nuts and seeds)
- optional ingredients* 1 tablespoon seaweed flakes
- 4-6 oz (100-175g) nuts and seeds, such as pine kernels, pumpkin seeds, flaxseed, hazels, sesame seeds, poppy seeds
Method
- put the yeast in the base of the bread maker followed by the flour then the other dry ingredients, and mix them a little with a spoon (that way the seeds get all the way through the bread)
- add the oil and water
- place in the bread maker and set according to the flour type you used
- when ready, use oven gloves to remove the bread tin, leave to cool for 5 minutes before turning out onto a wire rack
- resist eating for at least an hour - it does taste best after a couple, and cuts best 12 hours later
- store in a bread bin when cool, if it lasts long enough!
Notes
Perfect with a bit of vegan marg & yeast extract or mashed avocado, or for making sandwiches, such as peanut butter and banana.
About
Type
Timings
- Preparation: 5 minutes
- Cooking:
- Total:
Allergy details
Author
This recipe was reproduced with the kind permission of .
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