This is adapted from my mothers-in-law’s easy bread recipe that requires no proving or needing. This recipe is perfect in pregnancy as it is full of fibre and healthy seeds and I always make double and put one in the freezer as it freezes so well.
Suitable for 2nd trimester pregnancy | Makes one 900g loaf | Contains dairy | Suitable for freezing | Preparation: 10 minutes | Cooking: 1 hour
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10 Portions
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60 mins
prep time -
10 mins
Cook time -
suitable for freezing
Ingredients
- 200g plain flour
- 400g wholemeal flour
- 2 heaped teaspoons baking powder
- 1 tsp salt
- 2 tbsp sesame seeds
- 2 tbsp sunflower seeds
- 2 tbsp pumpkin seeds
- 1 tbsp linseeds
- 1 tbsp treacle
- 550 ml full fat milk or plant milk
- 50ml sunflower oil
- 1 teaspoon sunflower seeds
- Make this baby friendly: when making this loaf, before adding the salt, remove a small bowl of the mixture and add to paper cups in a muffin tin. Bake for 20 minutes at 180C. There is enough mixture to make one loaf with salt for adults and 3-4 salt free bread cupcakes, or simply make the loaf without the salt.
Method
- Preheat the oven to 180C/ Gas mark 4. Grease a 900g loaf tin.
- In a large bowl (or food processor), mix all the dry ingredients together and in the centre form a well. Add in the treacle and slowly add the milk, mixing together until fully combined and you have a wet dough (a bit like stiff porridge). Add the additional water if you need to make looser. Pour into the tin and sprinkle over the additional sunflower seeds.
- Bake for an hour or until a skewer comes out clean. Take out of tin and let cool on a wire rack.
