In our house, we have the routine of making this seed bread once a week and having it for breakfast topped with eggs (I love to spread it with Marmite first). This bread is also often wrapped up in tinfoil and taken for a treat at work. It’s quick tomake, with no yeast, so no rising involved, and leaves a lovely aroma in the kitchen when baking.
Ingredients
1 ¾ cups
Ground almonds (Main)
¼ cup
Ground linseed (Main)
½ tsp
Salt
1 tsp
Baking soda
¾ cup
Mixed seeds and nuts, roughly chopped (Main)
6
Eggs
2 Tbsp
Lemon juice
2 tsp
Brown sugar
¼ cup
Melted butter
2 Tbsp
Mixed seeds and nuts, for the top (Main)
Directions
Preheat oven to 170C. Line a 20cm tin with baking paper.
Into a bowl place the almonds, linseed, salt, baking soda and seeds.
In another bowl whisk together the eggs, lemon juice, sugar and butter. Pour into the dry ingredients and mix well. Pour into the loaf tin and sprinkle over the extra seeds.
Bake in the oven for 45 minutes or until it sounds hollow when tapped. Remove and place on to a cooling rack.
