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. Continue reading