This is the bread that I served with my Goat’s Cheese Brulee. It also the bread that I have had for breakfast every day since the first time I made it two weeks ago. I love it.
It is packed with seeds and fruit and sweetened with honey. There is no yeast involved so no kneading, no proving and no waiting two hours for it to double in size. You just mix the wet ingredients into the dry ingredients, tip it into a lined loaf tin and bake it for 1 hour 50 minutes.
I added flax seeds and flax meal (ground flax seeds) to the original recipe that I found on Cooking Through the Seasons. If you haven’t added flax meal to your diet yet here’s a few reasons why you should really think about it. This information is taken from About.com.
Flax Seed Nutrition
Flax seed is very low in carbohydrates, making it ideal for people who limit their intake of starches and sugars. And its combination of healthy fat and high fibre content make it a great food for weight loss and maintenance.
Flax Seed is Rich in Omega-3 Fatty Acids: Omega-3 fatty acids are a key force against inflammation in our bodies. Mounting evidence shows that inflammation plays a part in many chronic diseases including heart disease, arthritis, asthma, diabetes, and even some cancers.
Flax Seed is High in Fiber: You’d be hard-pressed to find a food higher in fibre than flax. This fibre is probably mainly responsible for the cholesterol-lowering effects of flax. Fibre in the diet also helps stabilize blood sugar, and, of course, promotes proper functioning of the intestines.
Flax Seed is High in Phytochemicals: Flax seed is high in phytochemicals, including many antioxidants. It is perhaps our best source of lignans, which convert in our intestines to substances that tend to balance female hormones. There is evidence that lignans may promote fertility, reduce peri-menopausal symptoms, and possibly help prevent breast cancer. In addition, lignans may help prevent Type 2 diabetes.
Flax seeds need to be ground to make the most of the nutrients available. This bread contains both flax meal and flax seeds. It is also de-licious.
Flax Seed, Raisin & Date Loaf
Makes 1 loaf, vegetarian/vegan. Adapted from Cooking Through the Seasons
Preparation time: 15 minutes Cooking Time: 1 hour 50 minutes
- 200 gr spelt (or wholemeal) flour
- 50 gr flax meal
- 100 gr oats
- 75 gr shelled sunflower seeds
- 50 gr All Bran flakes
- 50 gr raisins
- 50 gr sesame seeds
- 50 gr flax seeds
- 50 gr cornflour (cornstarch)
- 50 gr dates, stones removed and finely chopped
- 500 ml Greek yoghurt (or oat milk)
- 3 tbsp olive oil
- 3 tbsp honey/agave syrup
- 1 tsp bicarbonate soda
- 1 tsp sea salt
- 2 tbsp molasses (miel de cana)
Preheat oven to 180C and oil a 12cm x 25cm loaf tin (1 litre capacity), then dust with flour.
Mix all the A ingredients in a large bowl. In another large bowl whisk together all the B ingredients. Add the B ingredients to the A bowl and mix everything until well combined.
Tip into the oiled and floured loaf tin and spread it out evenly. Sprinkle the top with a few more sesame, sunflower & flax seeds.
Put in the preheated oven and bake at 180C for 20 minutes. Reduce the heat to 150C and bake for a further 90 minutes. Remove from the oven and leave to cool in the tin before turning out (if you can wait that is). You may need to run the knife around the edges and bang it upside down to get it out.
Cut yourself a thin slice with a serrated knife and toast under a hot grill for a few minutes. While it is still hot spread over some butter (or olive oil spread) and enjoy.
For your next slice (which will be straight after you have finished the first) you may want to add something like a Fig Compote but you may just want keep it simple. It’s so good with just butter. It’s good untoasted too, I just really love it toasted.
Okay I’ll stop gushing about it now, but only if you promise to try it…..
Things That Made Me Smile Today………….
Best city in the world….
Still the best kept secret in Andalucia…….