Sprout-and-nut bread

Makes 1 loaf Preparation time 20 minutes plus resting time Baking time 30 minutes

We sprouted lentils to use in this bread, which has a soft, spongy texture and a beautiful crust. It’s delicious with nasturtium butter (see below right).

You need

• 1¼ cups (310ml) lukewarm water • 2 teaspoons (10ml) instant yeast • 2 tablespoons (30ml) honey • 2 tablespoons (30ml) olive oil, plus extra • 2 cups (500ml) brown bread flour • 1 cup (250ml) cake wheat flour • 1½ teaspoons (7,5ml) salt • 2 cups (500ml) bean and seed sprouts – we used lentils only but you could also try chickpeas and sunflower seeds • ½ cup (125ml) dry seeds – we used sunflower and pumpkin seeds

This is how

Whisk the lukewarm water, yeast , honey and olive oil together well. Combine the two types of flour in a mixing bowl, add the water-and-yeast mixture and knead by hand for 10 minutes or use a mixer with a dough hook. Grease the ball of dough with oil, return to the bowl, cover it with clingfilm and leave in a warm place to rise until it has doubled in volume.

Knock back the dough and then knead in the bean and seed sprouts and seeds. Lightly press the dough into a rectangular shape about 20cm x 30cm in size and roll it up widthwise. Grease a 20cm x 10cm bread tin with oil and place the dough roll in it, with the seam side down. Cover it lightly and set aside to rise for an hour. Heat the oven to 200˚C – the oven rack should be in the centre. Bake the bread for 15 minutes, then reduce the oven temperature to 175˚C and bake for another 30-35 minutes.