Name: Seeded breakfast loaf
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1/4 cup pepitas (pumpkin seeds); 1/4 cup sunflower seeds; 450 gram packet gluten-free wholemeal bread mix; 2 tablespoon sesame seeds; 2 cup water; 1/4 cup light olive oil; 1 egg; honey, to serve

Seeded breakfast loaf

This gluten-free seeded bread is beautiful served sliced with a drizzle of sweet honey as a quick and nutritious breakfast. Packed full of healthy fats, fibre and protein, it is a loaf that can be enjoyed any time of day, sweet or savoury.

Makes 1 Item

Prep

15M

Cook

35M

Total

50M

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Ingredients

1/4 cup pepitas (pumpkin seeds)

1/4 cup sunflower seeds

450 gram packet gluten-free wholemeal bread mix

2 tablespoon sesame seeds

2 cup water

1/4 cup light olive oil

1 egg

honey, to serve

Method

1.Grease a 21 x 10cm {base measurement) loaf pan. Combine 1 tablespoon of the pepitas and 1 tablespoon of the sunflower seeds in a small bowl.

2.Process remaining pepitas and sunflower seeds until ground coarsely.

3.Combine ground seeds, bread mix, sesame seeds, water, oil and egg in a large mixing bowl. Using an electric mixer, beat on low speed for 3 minutes, or until ingredients are well combined. Transfer mixture to prepared pan. Sprinkle with the reserved seed mixture. Cover, place in a warm, draught-free area to prove for 40 minutes, or until risen to top of pan.

4.Preheat oven to 210°C (190°C fan-forced). Bake 35 minutes, until golden brown and sounds hollow when tapped. Remove from oven. Turn out onto a wire rack to cool. Serve with honey.

Measure liquid ingredients using a metric measuring jug pieced on a flat surface. You can use this loaf to make open sandwiches.
Note

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Ingredients

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