Paired with soup, dipped it in a seafood chowder or topped with some ham and cheese … but it’s the smell of fresh sprouted brown bread wafting through the house that’s enough for this recipe to win you over.
Breakfast, Lunch, Dinner, Snacks
80g plain white flour or fine milled sprouted flour
1 tsp salt
1 tsp bread soda
1 tblsp olive oil
1 tsp honey
2 large tblsp of seed mix (optional)
2. Get two bowls and mix the dry ingredients in one and the wet ingredients in the other. Making a well in the dry ingredients, gradually add the wet mixture a third at a time and mixing in gently with a spoon or your hand. Once mixed the dough should be wet and sticky.
3. Using a 2lb loaf tin, line it with greaseproof paper and grease also with oil. You can choose to just grease with oil only but it can be a little trickier to remove once baked.
4. Pour the mixture into the tin and sprinkle the top with seeds if using. Pop into the oven for approximately an hour.
5. Once the bread is nice and brown, and sounds hollow when tapped, leave to cool on a wire rack.
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