Category Archives: brown linseeds

Seeded Spelt Loaves

Since I went on the bread making workshop  I’ve been wanting to try out some breads using non-traditional flours.  I’ve had some Wholegrain Spelt Flour in the cupboard for a while now and was wondering what to bake with it.   Spelt is an ancient grain, a cousin to wheat although  it contains a broader range of nutrients and is high in vitamins A, B1, B2, B3, folic acid, E, manganese,  copper, and magnesium.   It also contains a wide range of minerals and is a good source of fibre .

I used this recipe from Dove’s Farm  except that I made 4 mini loaves, omitted the nuts and added a mix of sunflower, pumpkin, sesame and flaxseeds to the top as well as the dough.  Before adding the seeds on top I egg washed the dough to give a nice sheen.

Speltflour

 

The dough was a little harder to work with and didn’t rise with as much aplomb as my usual wheat-based flour doughs but nevertheless the resulting Spelt bread rose well enough and was delicious.

Spelt loaf ND

 

We’ve enjoyed these loaves with a numbers of toppings and fillings, from cheeses to honey and even my jam!  It was also delicious toasted the next morning.  Even the tiddler enjoyed a slice  or two, although I think she’s a little confused about why I would put seeds in her bread when we usually put them in the garden!   

I popped one of the loaves into the freezer, the great frozen abyss that is my old chest freezer, I cannot wait till I have an upright one with drawers!

If you want to try using non-traditional flours, Spelt is a great one to start with,  it has a lovely nutty flavour and with the addition of seeds a very healthy alternative to traditional wheat.

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Super Seeded Bread

I recently purchased Lee Holmes fabulous book Supercharged Food, I’ve tagged all the recipes I want to try, the Super Seeded Bread is first on the list.  I’m not a huge bread eater but was looking for something different and this bread is gluten-free, dairy-free, packed with healthy seeds and uses stevia and coconut milk.  Stevia is a new ingredient for me, it is a natural herbal sweetener that’s more than 200 times sweeter than sugar, with no calories and no carbohydrates, which is used as an alternative to sugar.  I put a tiny bit on my tongue to taste and it really is very sweet so a little goes a very long way! 
The only adaption I have made to the recipe is to use olive oil instead of grapeseed oil.  For my seed mix I used pumpkin, sunflower, sesame and linseeds.


Super Seeded Breadmakes 1 loaf

Pre-heat your oven to 175C/160C fan – Grease and flour a 20×9 cm (8 x 3½”) loaf tin.

Ingredients

350g gluten-free self-raising flour

1¼ cups mixed seeds

¼ tsp sea salt
¼ tsp Pure Via stevia
4 organic eggs

1 tsp apple cider vinegar
3 tblspn olive oil
3 tblspn coconut milk
125ml water
extra sunflower seeds for topping
Method
Combine the flour, mixed seeds, salt and stevia in a large bowl.
In a separate bowl, beat the eggs with an electric mixer for about 2 minutes until pale and fluffy.  Stir in the vinegar, olive oil, coconut milk and water.  Pour the mixture into the dry ingredients and mix well.
Spoon the mixture into the prepared tin, then smooth the surface with the back of a tablespoon.  Scatter extra seeds over the top.

Bake for about 40 minutes or until a cocktail stick inserted into the centre comes out clean.  Turn out onto a wire rack to cool.
The bread will keep well for a day or two at room temperature, then keep in the fridge.  It can also be wrapped tightly and frozen for up to 6 weeks!

I ♥ this bread


Recipe printed with kind permission from Lee Holmes, author, Supercharged


Tasty Power Energy Snack

This is a favourite of mine, sunflower seeds and pumpkin seeds are nutrient powerhouses and make great little snacks.  For this very tasty power energy snack take ½ cup of sunflower seeds and ½ cup of pumpkin seeds and gently dry toast them, (you can also add maybe ¼ cup of sesame seeds too if you wish) moving them around so you don’t burn them .  I love my Vision Corning Glass pans, I much prefer them over stainless steel, I used a small frying pan here.

Take the pan off the heat and add ⅓ cup of brown linseeds,

then take 1 generous tablespoon of Marmite (more or less to your own taste) & add to the seed mix.  The glass pans retain a good amount of heat which is usually enough to sufficiently “melt” the Marmite but if you need a little extra heat, make sure it is a very low heat setting.

Continue to move the mix around gently until all the seeds are coated with the Marmite.

The mixture should be cool enough to form into small balls or put the mix into a small bowl to nibble on, I like to do both.  Pop in the fridge for a ready, healthy, tasty snack.  Beware these are very more-ish!
Special Marmite Jubilee Edition

Nutritional info & health benefits:

Sunflower – B1, B2, B3, B5, B6, Folic Acid, C, E, Calcium, Iron, Magnesium, Manganese, Phosphorus, Pottassium, Sodium & Zinc.  Sunflower seeds are rich in polyunsaturated fatty acid (linoleic) and also good in mono-unsaturated fatty acid (MUFA).
Pumpkin – B1, B2, B3, B5, B6, Folic Acid, E,Copper, Manganese, Potassium, Calcium Iron, Magnesium, Zinc, & Selenium.  Rich in MUFA (see above)
Brown Linseeds – rich in Omega 3, Vitamin B Complex, E
Marmite – B1, B2, B3, Folic Acid, B12, Salt