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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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Another tempting taste of Jenny Chandler's new book The Capsule Kitchen, this American classic is given a vibrant plant-based twist! Rich, savoury mushroom and brown lentil ragù is stuffed into soft bread rolls and paired with a crisp, tangy mandolin salad.
A delicious taste of Jenny Chandler's new book Capsule Kitchen, this dreamy, creamy bowl of whole grains with a silky roasted squash base and an indulgent caramelised sage brown butter is hearty, comforting and deeply flavourful, using British whole grains for the ultimate chewy texture.
