A sensationally seedy loaf!

Another delicious Hemsley & Hemsley recipe which I’ve been making lots of this summer! This multiseed loaf is so yummy and a great energy booster! I’ve adapted it slightly to make it even easier to make and even more tasty! I made a sardine butter to serve the bread with – yummy!

For the dough:

1 large sweet potato or half of a squash
A little less than 4 ounces buckwheat flour
4 tablespoons arrowroot (can also be substituted with more buckwheat flour)
¼ teaspoon baking soda
½ teaspoon sea salt
1 tablespoon ground flaxseed
2 tablespoons of lemon juice

For the seed-and-raisin mix:

You can make this yourself but I tend to buy Linwoods pre-milled flaxseed, sunflower and pumpkin seed mix to save time! I also add cranberries instead of raisins. IMG_2923

2 ounces pumpkin seeds
2 ounces sunflower seeds
2 ounces sesame seeds
2 ½ to 3 ounces raisins (optional)

Method: 

1. Preheat the oven to 350 degrees.

2. Slice the sweet potato or squash in half and bake for 45–60 minutes until tender. Remove the skin, weigh out 7 ounces, and blend in a food processor.

3. Mix in the rest of the dough ingredients until smooth; then knead in the seeds and raisins until completely combined.

4. With lightly floured hands, shape the dough into a loaf. Make shallow slices with a knife along the top and bake for 40 minutes until nicely golden. Let cool slightly before slicing.