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Ingredientes
- 150 gm polenta (cornmeal)
- 175 gm strong white bread flour
- 1 x rounded tsp. salt
- 1 tsp bicarbonate of soda
- 25 gm pumpkin seeds
- 25 gm sunflower seeds
- 25 gm poppy seeds reserving spoon for the top of the loaf
- 25 gm pinhead oatmeal
- 1 x rounded tsp. golden brown caster sugar
- 1 lrg egg ounce
- 275 ml buttermilk
- 450 gm loaf ightly oiled.
Direcciones
- Heat the oven to gas mark 5/375F/190C.
- Sift the flour salt and bicarbonate of soda together into a large bowl then add in the polenta all the seeds the oatmeal and caster sugar and give everything a good mixing. Whisk the egg and buttermilk together add in this to the bowl and gradually stir with a wooden spoon till the mix forms a soft and slack dough.
- Transfer the dough to the prepared loaf tin scatter the reserved poppy seeds over and bake the loaf on the middle shelf of the oven for 50 to 60 min.
- The loaf is cooked when after youve turned it out it sounds hollow when you tap the underneath with your knuckles.
- Return it to the oven upsidedown without its tin for 5 min to give it a final `crunch then cold it on a wire rack.
- This is another very quick and easy loaf but with lots of varying textures. And dont worry if the sunflower seeds turn green during baking it actually looks very attractive.
- Makes 1 small loaf
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 733g | |
| Calories 1723 | |
| Calories from Fat 368 | 21% |
| Total Fat 42.59g | 53% |
| Saturated Fat 7.67g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 3978mg | 166% |
| Potassium 1363mg | 39% |
| Total Carbs 273.08g | 73% |
| Dietary Fiber 17.9g | 60% |
| Sugars 18.48g | 12% |
| Protein 62.23g | 100% |
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