Perfect scrambled eggs recipe
Learn how to make scrambled eggs in a pan with this easy, foolproof recipe. This speedy breakfast is packed with protein and takes just 10 minutes.
Mixed seed bread
- Preparation and cooking time
- Prep:
- Cook:
- Plus 3 hours proving
- More effort
- Makes 1 loaf
Skip to ingredients
- 350g wholemeal flour
- 100g ryeflour
- 50g quinoaflour or extra rye flour
- 2 tsp salt
- 7g sachet fast-action yeast
- 125g pack sunflower seeds
- 25g carawayseeds
- 50g each poppy seedsand sesame seeds
- 75ml black treacle
- 300ml water
Nutrition: per serving
- kcal315
- fat13g
- saturates1g
- carbs42g
- sugars5g
- fibre5g
- protein11g
- salt1glow
Method
step 1
Mix the flours, salt, yeast, sunflower, caraway, and poppy seeds in a large bowl. Add the black treacle and water, then mix well. If the dough seems a little stiff, add 1 tbsp or more extra water. Mix well, then put on a lightly floured work surface and gently knead the dough for 7 mins. Put it back into a lightly oiled bowl for approx 2 hours until doubled in size.
step 2
Line a tray with baking parchment. Tip the dough onto a lightly floured work surface and knock back, then gently mould the dough into a ball. Roll the dough in the sesame seeds and place on the baking tray to prove for a further hour until doubled in size.
step 3
Heat oven to 220C/fan 200C/gas 7. Cut the top into criss-cross slashes with a sharp knife and bake for 30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.
