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| As well as devising cake and biscuit recipes, Carol Kearns - who does the rather nice illustrations for our packaging - has developed this fabulous seeded loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour with optional Camelina and Chia seeds. |
I’ve taken to adding some toasted Fava Bean Flour to all my bread recipes as it works brilliantly as a flour improver. This bread is really delicious and I love the fact that the seeds and the bean flour all add to its nutritional value.
A chunk of this seeded loaf goes really well with a bowl of soup in the winter, while in the summer months it’s perfect with salads. I like to make it for a party buffet or to take on a picnic as it looks so attractive with its topping of toasted seeds.
Using fast action dried yeast this recipe is super easy to make and only requires one proving. I often double the quantity to make one loaf for now and one loaf for the freezer where it keeps for up to a month.
Makes a 2lb loaf
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Method
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A vibrant salad pairing earthy spelt and tender split green peas with sweet, caramelised roasted beetroot and a smoky, crunchy topping, from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
A warm salad combining rich smoked quinoa and deeply savoury carlin peas with jammy roasted tomatoes from chef and author David Bez of Salad Pride. David is sharing a daily recipe inspired by Hodmedod’s British-grown pulses, grains and seeds as part of a five-day takeover - showing how simple salads can be full of flavour.
