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    You are in: Home / Recipes / Wicklewood’s Seed Bread Recipe
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    Wicklewood’s Seed Bread

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    35 mins

    45 mins

    WicklewoodWench's Note:

    Don't be put off by the amount of ingredients, this really is a simple and delicious dense loaf, low carb and gluten free of course, but packed full of flavour.

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    Ingredients:

    Yield:

    loaf

    Units: US | Metric

    Topping

    Directions:

    1. 1
      Preheat the oven to 200.
    2. 2
      Grease a 2lb loaf tin.
    3. 3
      In a large bowl, mix the flours, yeast, seeds, xanthan gum and salt together.
    4. 4
      In another bowl mix the remaining ingredients together.
    5. 5
      Add to the flour mix and blend well until all is combined.
    6. 6
      Transfer to the baking tin, smooth the surface of the dough.
    7. 7
      Brush lightly with walnut oil and sprinkle on the topping oats and seeds, cover loosely with cling film and place in a warm place.
    8. 8
      After approximately 30 mins remove film and bake for 40-45 minutes.
    9. 9
      Transfer to a cooling rack.

    Ratings & Reviews:

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    Nutritional Facts for Wicklewood’s Seed Bread

    Serving Size: 1 (928 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2156.3
     
    Calories from Fat 1008
    46%
    Total Fat 112.0 g
    172%
    Saturated Fat 14.0 g
    70%
    Cholesterol 211.5 mg
    70%
    Sodium 3608.4 mg
    150%
    Total Carbohydrate 244.9 g
    81%
    Dietary Fiber 23.6 g
    94%
    Sugars 8.3 g
    33%
    Protein 52.5 g
    105%

    The following items or measurements are not included:

    buckwheat flakes

    xanthan gum

    agave nectar

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