Organic Leek and Seed Bread
Ingredients
- 500g filtered water
- 2 pkts instant yeast 22g
- 500g organic unbleached bread flour
- 30g organic flaxseeds
- 30g organic sunflower seeds
- 30g organic pumpkin seeds
- 30g organic unhulled sesame seeds
- 1 tsp French sea salt
- 30g Spanish organic cold-pressed virgin olive oil
- 200g organic leeks, sliced
- Extra flour for coating the leeks
Credits: Ceri, Zenxin master chef
Methods
- Preheat the oven to 190°C and line 2 loaf tins with baking paper
- Add yeast to warm water in a large stainless steel bowl, leave for 10 mins.
- Add in dry ingredients and mix well, the mixture is very wet.
- Coat the leeks in flour to ensure even distribution in the bread dough.
- Add the leeks and mix thoroughly then drizzle over the olive oil.
- Cover and leave to rise for 1 hr.
- Divide the mixture evenly into the 2 tins and place in the oven.
- Bake for 45 mins, then remove and turn out.
- The loaf should sound hollow when you knock the bottom.
- Serve with salted butter or goat’s cheese and soup. Enjoy!
