August 24, 2016
|This scrumptious harvest cob, made with Wakelyns Stoneground Suffolk Flour, packed full of seeds and our Flaked Essex Quinoa, comes to us once again from friend of Hodmedod's; Sue Hudson.|
Sue brings us a deliciously seeded cob loaf that is ideal with cheeses and savoury condiments, and makes inspired use of our flaked quinoa. She informs us that this bread is a must try, especially when combined with a rich blue cheese.
Preparation time: 120 mins | Cooking time: 40 mins | Total time: 160 mins | Oven Temperature: 220-200C
Makes one Loaf
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