Recipe

Seeded breakfast loaf

This gluten-free seeded bread is beautiful served sliced with a drizzle of sweet honey as a quick and nutritious breakfast. Packed full of healthy fats, fibre and protein, it is a loaf that can be enjoyed any time of day, sweet or savoury.

Jul 29, 2014 2:00pm
  • 15 mins preparation
  • 35 mins cooking
  • Makes 1 Item
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Ingredients

Seeded breakfast loaf
  • 1/4 cup pepitas (pumpkin seeds)
  • 1/4 cup sunflower seeds
  • 450 gram packet gluten-free wholemeal bread mix
  • 2 tablespoon sesame seeds
  • 2 cup water
  • 1/4 cup light olive oil
  • 1 egg
  • honey, to serve

Method

Seeded breakfast loaf
  • 1
    Grease a 21 x 10cm {base measurement) loaf pan. Combine 1 tablespoon of the pepitas and 1 tablespoon of the sunflower seeds in a small bowl.
  • 2
    Process remaining pepitas and sunflower seeds until ground coarsely.
  • 3
    Combine ground seeds, bread mix, sesame seeds, water, oil and egg in a large mixing bowl. Using an electric mixer, beat on low speed for 3 minutes, or until ingredients are well combined. Transfer mixture to prepared pan. Sprinkle with the reserved seed mixture. Cover, place in a warm, draught-free area to prove for 40 minutes, or until risen to top of pan.
  • 4
    Preheat oven to 210°C (190°C fan-forced). Bake 35 minutes, until golden brown and sounds hollow when tapped. Remove from oven. Turn out onto a wire rack to cool. Serve with honey.

Notes

Measure liquid ingredients using a metric measuring jug pieced on a flat surface. You can use this loaf to make open sandwiches.

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