I have a student staying with us for 2 weeks, he hates all vegetables, when I make him eat them it is with a huge mouth full of water, just to get them down this throat. The other day I made this bread and he ate the whole loaf in a day. He kept telling me it was the best bread he had ever tasted. I thought I had better share it. The first loaf did not have the LSA in it and because I thought I better put some more nutrition in it for him. (I was very tempered to mash up some vegetables and try and disguise them in the bread)
Very easy to make, I bought some walnut oil and I have loved adding it to many different foods. I love it in this bread.
Wholemeal and LSA Bread
Makes 1 loaf, but I usually double the recipe for 2 loaves
Line a bread tin with grease proof paper
500 gr Wholemeal flour - place in an oven on really low, so the flour warms, this will mean the bread will rise faster.
3 tbsp LSA - linseed, sunflower, almonds - in ground together and labelled as LSA in the super market or health shop
3 tbsp oil - extra virgin olive oil or walnut oil
2 tsp sea salt
150 mls warm water
1 tbsp dried yeast
2 tsp rice malt syrup
100 mls - 200 mls warm water
Method
1 - Place the warm 150 mls water in a small bowl and stir in the syrup, now sprinkle
over the yeast, mix. Place in a warm place for 10 minutes.
2 - Combine warmed flour and salt. Make a well in the middle. Pour in your yeast mixture, oil
and then slowly add the extra water as you need it. You may not need it all.
3 - Knead the dough for 10 minutes, stretching and knead, until it is smooth.
4 - Place the dough in your prepared bread tin, and cover with tea towel, leave in a
warm place until double the size. I like to warm up my oven, and then turn it off and
place it in there.
5 - Heat your oven to 220c
6 - Turn the oven down to 200c and bake for 25 minutes or until it is golden brown and it
should sound hollow when you knock it.
7 - Remove bread from tin and cool on a rack.
You can slice and then freeze this bread.
Enjoy with butter.
