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Seed and Cornmeal Bread

Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour

Ingredients

  • 175 g strong wholemeal flour
  • 5 g bicarbonate of soda
  • 1 tsp salt
  • 150 g coarse cornmeal
  • 25 g oatmeal
  • 125 g seeds - linseeds sunflower seeds, poppy seeds, pumpkin seeds, sesame seeds
  • 150 ml milk
  • 125 ml natural yogurt
  • 1 tsp lemon juice
  • 1 egg
  • 1 tsp honey

Instructions

  • Oil a 1lb loaf tin and pre-heat the oven to Gas Mark 5 / 190C
  • Mix the flour, cornmeal, salt, seeds, oatmeal and bicarbonate of soda in a large bowl.
  • Mix together the milk, yogurt, egg, lemon juice and honey. Add to the dry ingredients and mix gently to form a wet dough.
  • 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

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.