I think I am starting to sound like a stuck record. It is still winter in the Western Cape. It is not nearly warm enough in my kitchen to prove bread, and even if I could sit the dough outside, it is raining. We have had snow before in October but for some reason this year’s winter seems to have lasted longer than previous years. I am going to start calling myself the queen of the bread maker. This is another trusty recipe you can make in the machine. I must say, that the bread maker has been quite a blessing. I absolutely love fresh bread on the weekends and given the damp conditions here, I would have missed out since April. I used chopped almonds and whole sunflower seeds in this loaf of nut and seed bread, but you can swap out the nuts for any you prefer, just remember to chop them up before adding them. As I made this bread on Saturday evening I did not toast the sunflower seeds beforehand, but it would be worth doing if you have time. If I use pumpkin seeds then I definitely toast them first.
Do you use a bread maker?
- 295mls water
- 30mls olive oil
- 5mls salt
- 20mls brown sugar - I used fructose
- 300g wholemeal plain flour
- 110g bread flour
- 2.5mls citric acid
- 30mls milk powder
- 7.5mls dry yeast
- 60mls almonds, chopped
- 60mls sunflower seeds
- Add all the ingredients, in the order listed, except for the nuts and seeds to the bread maker
- Select the wholewheat option - with nuts
- Add the nuts and seeds at the beep or into the automatic dispenser if your bread maker has one
Click on the links for conversions and notes.
What I blogged:
- one year ago – something sweet challenge using buttermilk or soured cream
- two years ago – crayfish with cheese and mushroom sauce