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Lancewood Yeast-free Seed Bread
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Lancewood Yeast-free Seed Bread

Ingredients

250 g whole wheat flour  (good quality)
250 g white bread flour  (good quality) or cake flour
500 ml LANCEWOOD® Double Cream Plain Yoghurt
10 ml bicarbonate of soda
15 ml salt
10 ml sugar
60 ml mixed seeds  (sunflower, linseeds, sesame, pumpkin, etc) 

 

To serve:

avocado(s) , fresh
250 g LANCEWOOD® Full Cream Plain Chunky Cottage Cheese
fresh basil  or fresh parsley, roughly chopped
lemon(s)  or limes
salt and pepper

Method

Preheat oven to 200°C. 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 to the prepared loaf tin. Sprinkle with the seed mixture.

Alternatively, oil your hands and shape gently into a free-form long oval shape. Criss-cross the top with a sharp knife. Sprinkle with the seed mixture. Place the dough on a baking tray lined with baking paper.  

Bake for 30 - 40 minutes or until the bread is golden and fragrant, and makes a hollow sound when overturned and knocked gently.

To serve:
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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