12 DAYS OF FOODMAS: Day 2
On the second day of Christmas my true love gave to me… Seeded bread.
Along with my meal preps I always make a quick and easy french bread to pair my lunch with.
I have never bought a seeded bread before. There is always one seed I am allergic too so, making my own has been the best thing, and by golly I understand why people like seeded bread!
I roast my sunflower seeds on a different day so that they are cold when the go in the mixture, but I put the quinoa in raw so it can puff up whilst the bread bakes.
Quinoa is high in fiber, contains lots of minerals, it’s gluten free, high in protein, and is so versatile!
This bread is amazing, quick, easy and you can have any flavour; I will try cranberry next.
This recipe is in my ebook, Finding the joy in meal prepping: A simple allergen friendly guide to meal prep, but I will tell you the recipe here as well because IT IS CHRISTMAS!!
Quinoa and sunflower seed french bread
Ingredients
1 1/2 cup water
1tbsp of squeeze
7g fast action yeast
3 or 4/12 cups of plain flour
Quinoa and roasted sunflower seeds (optional)
Method
Preheat oven on high heat 180ºc.
In a mixing bowl, pour warm water with the honey and yeast
Let rest for 10 minutes
Add the plain flour slowly, to the yeast mixture and stir until it forms a dough not sticky and not too floury.
place the dough on a floured surface and knead for 5 minutes.
Whilst kneading add in your seeds (make sure they are mixed in evenly)
Place back in the bowl and add a clean towel over the bowl and let the dough rise for 20mins
Add dough to a baking tray (make sure it’s the shape you want) and bake for 20mins.
Let cool before you cut into it.
Can be served cool or toasted.