• 3½ cups boiling water
• ¾ cup kibbled wheat
• ½ cup Healtheries LSA (Ground Linseed, Sunflower Seed & Almond Meal)
• 1 cup Healtheries Bran Flakes
• ½ cup warm water
• 1 tsp sugar
• 3 tsp surebake yeast
• 2 tbsp olive oil
• 2 tbsp Healtheries Ground Gluten Flour
• 2 cups Healtheries Stoneground Wholemeal Flour
• 1 cup high grade white flour (1st portion)
• 2½ tsp salt
• 2½ cups high grade white flour for mixing (2nd portion)
• Glaze: 2 tbsp milk or 1 lightly beaten egg
• Optional: ¼ cup pumpkin seeds and ¼ cup sesame seeds to sprinkle over top

Method

1. Place boiling water in a large mixing bowl or pot. Add kibbled wheat, LSA and bran flakes.  Lightly stir and leave to absorb for 30 minutes.
2. In a separate bowl place warm water, sugar and yeast. Leave for about 5 minutes to froth, mix in oil and combine with the soaked grains.
3. Add gluten flour, wholemeal flour, high grade flour and salt, mix until mixture is a thick batter.
4. Cover with plastic wrap and leave to rise overnight in a cool place or for 2 hours in a warm place.
5. Mix in second measure of white flour then divide mixture in two and place into two well-greased loaf pans (23cm x 10cm).
6. Preheat oven to 180°C fan bake (190°C regular bake).
7. Brush the tops of loaves with egg or milk and sprinkle with seeds. Leave to rise for 30 minutes in a warm place.
8. Bake for 60 minutes until loaves sound hollow when tapped. Stand for 5 minutes before turning out of baking tins. Loaf will keep fresh for a couple of days.

Serving Suggestions

Serve thick slices of this bread with your favourite jam for breakfast, or pack full of healthy salad and meat for a nutritious lunch

Nutritional Information

Average Quantity per Serve (2 slices)