Menu 0
Seeded Brown Loaf with Fava Bean Flour

Seeded Brown Loaf with Fava Bean Flour

Home   Recipes for Pulses, Grains, Seeds, Flakes, Flour, Ferments...   Seeded Brown Loaf with Fava Bean Flour
Baking Bean Flour bread British Fava Flour Flour Grains and Seeds Pulse Flour Pulses Pumpkin Seeds Summer Vegan Vegetarian

by Carol Kearns

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, Chia 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 Pulses, Grains, Seeds, Flakes, Flour, Ferments...

Barley & Lentil Mejadra
Autumn Grain Grains and Seeds lentils Middle Eastern Pilau Mix Quick & Easy Supper Wholegrains Winter
Barley & Lentil Mejadra

by Sarah Cotterell and Aitana Infante

Mejadra - or Mujaddara - is a simple but perfect store cupboard combination of lentils, rice or another grain, spices and crispy onions. You can find subtle variations across the Middle East but each is equally comforting and delicious. This version uses Hodmedod's Pilau Mix #2 in which the nutty emmer grains make a delicious British-grown substitute for the more usual rice, alongside our earthy olive green lentils.

Read More

Mushy Pea, Parsnip & Potato Cakes
Breakfast Dried Peas Gluten-free Green Pea Flour Lunch Marrowfat Peas Pea Flour Peas Rapeseed Oil Supper Vegan Vegetarian Whole Peas
Mushy Pea, Parsnip & Potato Cakes

by The Cook and Him

These pea, parsnip and potato cakes from The Cook and Him are great for breakfast, lunch or dinner. Marrowfat peas are best known as the traditional pea for making mushy peas though they're also fantastic in soups, dips and casseroles.

Read More

Chocolate, Tahini & Brazil Nut Granola Bars
Baking Barley Flakes Brown Linseed Chia Flaked Cereals Flaked Quinoa Golden Linseed Grains and Seeds Naked Barley Flakes Quick & Easy Quinoa Flakes Quinoa Puffs Rye Flakes Shelled Hemp Seed Snacks Spelt Flakes Wheat Flakes Whole Hemp Seed
Chocolate, Tahini & Brazil Nut Granola Bars

by Amy Oboussier

A splendid diversity of flakes, nuts and seeds goes into these easy granola bars, easily adding up to over 12 plant species depending on the mix you choose. This is a great recipe to make with our Granola Bundles.

Read More