Free UK Delivery on Orders over £40 - Just £3.95 for Smaller Orders

Seeded Brown Loaf with Fava Bean Flour

Seeded Brown Loaf with Fava Bean Flour

by Carol Kearns December 06, 2016

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

Ingredients

  • 120g Fava Bean Flour
  • 240g Strong Wholemeal Bread Flour
  • 240g Strong White Bread Flour
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1½ tsp (or 7g sachet) Quick Yeast
  • 50g each of two different seeds - try our British-grown Camelina and Chia, or Sunflower or Pumpkin
  • Extra seeds for decoration
  • 2 tbsp Rapeseed Oil
  • 400ml Hand-hot Water
  • Small amount non-dairy Butter

Method

  1. Begin by toasting the fava bean flour by cooking it in the oven on a small baking tray at 180°C/Gas Mark 4 for 10-15 minutes. Tip the toasted flour into a large mixing bowl and allow to cool.
  2. Meanwhile, use the butter to grease a 2lb/900g loaf tin.
  3. Combine the flours, salt, sugar, yeast and seeds with the toasted fava bean flour. Make a well in the centre and add the oil and enough of the water to bind the ingredients together. Using a wooden spoon, draw in the dry ingredients to form a soft dough. When it is almost mixed use your hands to form the dough into a ball.
  4. Tip out onto a lightly floured surface and knead for 5-10 minutes until smooth. Form the dough into a rectangle with the short end nearest to you. Pull the edge furthest away over to fold the dough in half. Pinch the edges together. Scatter some seeds on the workshop roughly the area of the top of the loaf and roll the top of the dough across them. Place in the greased loaf tin, seam side down and seeded side up.
  5. Cover with a damp clean tea towel and leave to rise until it has doubled in size (this can range from 45 minutes to 1½ hours depending on the ambient temperature). Towards the end of the rising time, pre-heat the oven to 220°C/Gas Mark 7.
  6. Bake in the middle of the oven for about 35-40 minutes. Remove the loaf from the tin and cool on a wire rack. It should sound hollow when rapped on the bottom with your knuckles - if it requires further cooking, return it to the oven, without the tin and lying it on its side, for a further 5 minutes.



Carol Kearns
Carol Kearns

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Beans, Peas & Quinoa

Vegan Paella with Fava Beans and Carlin Peas
Vegan Paella with Fava Beans and Carlin Peas

by The Cook and Him August 21, 2019

Traditional Spanish paella is usually cooked with fish or meat but The Cook & Him have given it a vegan twist, incorporating British pulses and grains. Absolutely packed with veggies, protein and flavour, this recipe is a one-pot wonder.

Read More

Caramelised Onion Ful Nabed with Smoked Quinoa Crackers
Caramelised Onion Ful Nabed with Smoked Quinoa Crackers

by The Cook and Him August 02, 2019

Food bloggers The Cook and Him created this wonderfully creamy ful nabed (just like hummus but made with ful or fava beans, not chickpeas) garnished with caramelised onion and accompanied with deliciously smoky quinoa and pea flour crackers.

Read More

Lentil, Camelina & Roast Veg Salad
Lentil, Camelina & Roast Veg Salad

by The Cook and Him August 01, 2019

Nothing beats a simple salad in summer weather, and this one from The Cook and Him combines roasted veg, our British-grown whole lentils and camelina seeds, feta cheese, and scandalously good maple glazed walnuts. For added bursts of umami richness we suggest adding a spoonful of our fermented wholegrain naked barley.

Read More