Sunday Lunch

I recently bought some mini loaf tins, so naturally I couldn't wait to use them. Since Tiff and Kyle's wedding is in a few weeks we're all trying to lose a few kg's so I made mini seed loaves rather than cakes. 

To make the bread a little bit more exciting I added a tiny drizzle of Westfalia chili flavored avo oil in the bottom of the tins. 

Unfortunately I can't find the recipe I used..... Note to self: stop writing on bits of paper and start writing recipes in a book! I did find this recipe that looks just as yummy.

CAPE SEED LOAF

Prep time:       15  min
Baking time:    40 min
Quantity:        1 standard loaf

200 gm      Bran
300 gm      Wholemeal flour
75  gm      Sunflower seeds
75  gm      Pumpkin seeds
50  gm      Mixed poppy and sesame seeds
500 ml       Luke warm water
1   tbl       Dried yeast
2   tsp      Salt
75  gm      Sultanas, (optional)
1   tsp      Caster sugar
 

Method :

Put the caster sugar into the luke-warm water and whisk in the yeast.

Put aside for a few minutes.

Mix all other ingredients in a mixer, adding the yeast water slowly.

Check that the mixture is thoroughly mixed before putting it into a well-greased loaf tin.

Allow to prove for 10 minutes and then bake at 220C until ready, about 40 minutes.

I added some sliced avo and onion relish and salad on the side. Just proves that healthy food can be yummy.

Happy baking!