A delicious and nutritious bread suitable for everyday eating. I slice the bread and freeze it in a plastic bread bag so that the bread is always fresh. Preparation and cooking times do not include the rising time. This can vary according to temperature.
- Dissolve honey in water. Add yeast. Leave 10 - 15 minutes to bubble.
- Sift flours, adding husks left over from sifting into the sifted flour, and salt. Stir in the LSA and sunflower seeds.
- Add yeast mixture and oil. Knead until texture has developed. This takes about 4 - 5 minutes in the Kenwood mixer, but would take longer if doing it by hand.
- Grease and flour a bread tin. Place dough into tin and leave to rise.
- Bake at 190 degrees C for about 30 - 32 minutes.
Kathy this is a nice everyday bread. The texture is lighter than most whole wheat and yet it still retains the nuttiness.Yhe honey gives you that back taste of sweetness but not enough so you would not use it to make a sandwich for lunch. I did not know what LSA was so I looked it up. I had sunflower seeds and flax so I ground them together instead in my spare coffee grinder ( used for this purpose of grinding herbs and nuts). I baked at 375 F for 30 min. Killed me to wait for it to cool but I did (well sort of) and then slathered it in homemade jam and went to heaven. Will use this often. Made for AUS/NZ Swap April 2013 ps even DH liked it and he is not a brown bread eater.
This is as the intro states "delicious and nutritious". I used an ABM to prep the dough. For the "LSA" I used a combination of sunflowers seeds, hazelnuts (Oregon grown!), and pecans. The nuts were first roasted in a dry cast iron skillet. Local wildflower honey, too! The dough was shaped into four mini-loaves. The bread was high rising and the texture and taste perfect. I will make this again and many, many times! Enjoyed by all! Reviewed for Recipe Swap #84 Australia/NZ forum.