Many moons ago in the middle of my divorce, all I wanted was to put it behind me and move on. Being the impatient person I am, I didn’t feel like I was moving on at all. A good friend suggested I tried baking bread. Taking the TIME to mix, knead, let it rise, knock it back, let it rise AGAIN and waiting for it to come out the oven, before devouring it, was apparently very therapeutic and an art in patience. So I did, I baked loads of breads, eventually moved on but never mastered the ‘art ofpatience’.
Nowadays I have to be in the mood to bake bread from scratch, that’s why this next recipe is a winner. There is no kneading, no waiting for dough to rise and it’s just as therapeutic, because once you’ve tasted it, all is good with the world.
Health Bread Loaves
- 2 cups of brown flour
- 1 cup of Nutty wheat
- 250ml mixed seeds (pumpkin, sesame, Linseed & sunflower seeds)
- Pinch of salt
- 5ml baking powder
- 100ml oil
- 30ml sugar
- 5ml Bicarb
- 100ml milk
- 500ml Buttermilk/maas
- Heat the oven to 180C.
- Grease a loaf pan or muffin tin…I like to use individual ramekins or enamel cups.
- In a large bowl add the following ingredients – brown flour, nutty wheat, mixed seeds, salt and baking powder
- In a small pot or microwaveable bowl add the oil, sugar, milk and bicarb and heat until it just starts to foam – 60 sec is fine.
- Add this mix to the dry ingredients and the buttermilk and with a wooden spoon stir to combine… the consistency should be slightly wet & sticky.
- Pour into your loaf pan or ¾ fill your muffin tin/ramekins/mugs.
- Sprinkle with extra mixed seeds ontop – optional
- Bake for 50 -60min or until cooked…it’s cooked if when you insert a skewer and it comes out clean.
- Allow to cool before lathering with lashings of butter.
- Makes 1 loaf pan or 6x 250ml enamel mugs.