This seed and oat daily loaf is perfect for school and work lunches.
Bread is not something I eat every day as it tends to find its place on my hips far too readily. I spent a lot of time in my December holidays experimenting with different bread recipes for my bread maker, and I put on a bit of weight which is not shifting. This might have something to do with the fact that this seed and oat loaf is so good that I am making it more often than I should. This month the challenge for Fresh From The Oven is to make a loaf of bread you can enjoy every day for lunches. This is it! It is crunchy and tasty and goes with any topping. It is especially good cut fresh as soon as it has cooled, but can be enjoyed toasted for as long as it lasts. So far, we have not managed to make the loaf last longer than 5 days and we are eating it every day!
I love the addition of the various seeds and you can change them up to suit what you have in your pantry and to suit your tastes. I have given you a recipe for my bread maker as this is still the most time economical way of baking bread for me.
what do you eat at lunch time?
- 225mls milk
- 5mls salt
- 250g bread flour
- 150g wholewheat bread flour
- 50g butter, cubed
- 1 egg
- 30mls honey
- 5mls yeast
- 50g rolled oats
- 10g sunflower seeds
- 10g linseeds
- 10g caraway seeds
- 20g pumpkin seeds
- Place the ingredients into your bread maker in the order listed above, from the milk to the yeast
- Select a 750g loaf and use the wholewheat setting with nuts (if you have that option)
- Add the balance of the ingredients to the nut dispenser (or at the beeps if you don’t have a nut dispenser)
- Once baked, turn out and allow to cool completely before slicing
Click on the links for conversions and notes.
I am submitting this recipe to Fresh From The Oven which is being hosted this month by Utterly Scrummy Food For Families
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