Daily bread

Bake it

Diabetic Living - - Contents -

SEEDED WHOLE­MEAL LOAF

PREP TIME: 15 MINS (+ COOL­ING AND 1 HOUR 45 MINS PROV­ING)

COOK TIME: 45 MINS

MAKES 1 LOAF (20 SLICES) 270g (12/3 cup) whole­meal

plain flour

150g (1 cup) baker’s flour

100g spelt flour

7g sa­chet dried yeast

1 tsp fine salt

1 Tbsp trea­cle

250ml (1 cup) luke­warm wa­ter 50g mixed seeds (see Cook’s Tip) 1 egg yolk (from 60g egg),

lightly whisked

1 Com­bine all flours in a large bowl with the yeast and salt. Mix trea­cle with luke­warm wa­ter in a jug un­til well com­bined. Stir into the flour to make a slightly sticky dough. If you need to add more wa­ter, add it in 1 Tbsp at a time.

2 Turn dough out onto a lightly floured

sur­face and knead for 10 min­utes or un­til dough is smooth and elas­tic. Place dough in lightly oiled bowl. Cover with plas­tic wrap. Place in a warm place un­til dou­bled in size; this will take about 1 hour. Spray a 21 x 10.5 x 6.5cm high (base mea­sure­ment) loaf tin with cook­ing spray.

3 Once dough has dou­bled in size, punch it down with your fist and turn out onto a lightly floured sur­face. Knead dough again for

3-5 min­utes or un­til smooth, adding most of the seeds, work­ing them in as you knead the dough. Shape into an oval roughly the same length as your tin. Place in tin and cover with lightly oiled plas­tic wrap. Set aside in a warm place for 30-45 min­utes or un­til it has nearly dou­bled in size again.

4 Mean­while, pre­heat your oven to 180°C (fan-forced).

5 Brush top of loaf with egg yolk and sprin­kle over re­main­ing seeds. Bake for 40-45 min­utes or un­til loaf is golden brown. Tip loaf out onto a wire rack and set aside to cool for at least 30 min­utes. Slice and serve.

COOK’S TIP

Try us­ing a com­bi­na­tion of sun­flower, pump­kin and poppy seeds

plus lin­seeds.

NUTRI­TION INFO

PER SERVE (per slice) 472kJ, protein 4g, to­tal fat 2g (sat. fat 0g), carbs 18g, fi­bre 2g, sodium 119mg

• Carb ex­changes 1

• GI es­ti­mate low

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