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250g good quality whole wheat flour
250g good quality white bread flour or cake flour
500ml LANCEWOOD® Double Cream Yoghurt
10 ml bicarbonate of soda
15 ml salt
10 m sugar
60 ml mixed seeds (sunflower, linseeds, sesame, pumpkin, etc)
250g LANCEWOOD® Full Cream/Low Fat/Fat Free Chunky Cottage Cheese Plain
Roughly chopped fresh basil or parsley
Fresh lemon or lime
Salt and pepper
Preheat your oven to 200°C and grease and line a medium sized loaf tin. Mix all the ingredients together in a food processor (or by hand). If it seems very dry add a little water. Transfer the mixture the prepared loaf tin. Sprinkle with seed mixture. Alternatively, oil your hands and shape gently into a free form long oval shape. Criss-cross the top with a sharp knife, place on baking tray lined with baking paper. Sprinkle with seed mixture. Bake for 30 - 40 minutes or until the bread is golden and fragrant, and makes a hollow sound when overturned and knocked gently.
Serve the bread while still warm, topped generously with cottage cheese, avocado, fresh herbs, a squeeze of lemon or lime juice and a sprinkling of salt and freshly ground black pepper.
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