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)


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.