Simple & Diverse Seeded Bread

March 19, 2024

Bread-making doesn't get easier or more diverse than this loaf from Tereza Pospíšilová. This loaf is packed with numerous grains, seeds and nuts, the fruits of 18 or more plant species! It can be easily adapted to use the ingredients you have to hand, is delicious toasted and freezes well.

Diversity is key to healthy and nutritious diets, and to flourishing agroecological food systems. Our aim at Hodmedod is to offer a wide range of plant-based wholefoods produced from crops grown in diverse arable rotations on British farms. This recipe makes great use of many of these ingredients to create a recipe that reflects the work we do.

1 loaf

Ingredients

100g Buckwheat Flour
100g Chickpea Flour
100g Fava Bean Flour
10g Hemp Flour
90g Barley Flour
80g Pumpkin Seeds
2 heaped tbsp Hemp Seeds
1 tbsp Wild Mustard Seeds
1tbsp Camelina Seeds
4 heaped tbsp Malted Wheat Flakes
2 tbsp Psyllium
1 tbsp Caraway Seeds
1 tbsp Fennel Seeds
1 tsp Salt
50g Chopped Nuts
3 heaped tbsp Chia Seeds
3 tbsp Sesame Seeds
3 heaped tbsp Linseeds
3 heaped tbsp Sunflower Seeds
400g Water

Method

Combine all the dry ingredients, add water and mix well.
Transfer to a loaf tin lined with baking parchment, cover with a tea towel and leave overnight or at least for a few hours.
Bake at 180°C for about 45-50 min until it's golden brown and smells delicious.

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