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
Comments will be approved before showing up.
Sign up for the latest on our new products, special offers, recipes... We'll never share your email address and won't bother you more than once a month
Spill the beans! Please get in touch by emailing firstname.lastname@example.org or calling 01986 467567
© 2017 Hodmedod's British Pulses & Grains.
Registered in England and Wales as Hodmedod Ltd, Holly Farm, Bressingham, Diss, Norfolk, IP22 2BG, UK; company number 08151811.
Our trading address is The Bean Store, Unit 8 Halesworth Business Centre, Norwich Road, Halesworth, Suffolk, IP19 8QJ, UK