Seed and Cornmeal Bread

For a quick and easy loaf which doesn’t need any proving or kneading this is ideal. Choose your own mix of seeds to change the flavour. 

Seed and Cornmeal Bread
Yields 1
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Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Ingredients
  1. 175g strong wholemeal flour
  2. 5g bicarbonate of soda
  3. 1 tsp salt
  4. 150g coarse cornmeal
  5. 25g oatmeal
  6. 125g seeds - linseeds, sunflower seeds, poppy seeds, pumpkin seeds, sesame seeds
  7. 150ml milk
  8. 125ml natural yogurt
  9. 1 tsp lemon juice
  10. 1 egg
  11. 1tsp honey
Instructions
  1. Oil a 1lb loaf tin and pre-heat the oven to Gas Mark 5 / 190C
  2. Mix the flour, cornmeal, salt, seeds, oatmeal and bicarbonate of soda in a large bowl.
  3. Mix together the milk, yogurt, egg, lemon juice and honey. Add to the dry ingredients and mix gently to form a wet dough.
  4. Tip the dough into the prepared loaf tin and bake for approximately 50 minutes. Check it is cooked through by tapping the bottom. It should sound hollow.
Notes
  1. Tip: When cold, I cut the loaf into medium slices and store in the freezer ready for an open sandwich or to toast as it brings out all the flavours. Its delicious with a Welsh rarebit topping.
Sheila's Pantry http://sheilaspantry.com/

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