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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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A bright, creamy, and comforting breakfast bowl that pairs wholesome British oats with the zesty kick of lemon and the nutty crunch of poppy and hemp seeds.
These crisp, golden crackers are incredibly addictive, naturally vegan, and gluten-free. Infused with aromatic fennel seeds, warm chilli flakes, and flaky sea salt, they make the perfect partner for a myriad of dips, cheese boards, or simply enjoyed on their own.
