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About
| As well as devising cake and biscuit recipes for the EDP Norfolk Magazine, Carol Kearns - who does the beautiful illustrations for our packaging - has developed this fabulous every-day loaf recipe using Hodmedod’s British grown and milled Fava Bean Flour. |
"I’ve been making this loaf the same way for years now – indeed it’s one of the few recipes I can make from heart, I’ve baked it that often. However, I’ve recently started experimenting with fava bean flour as a flour improver and have been surprised by the difference it makes: the finished loaf has a much lighter texture (something much prized in a wholemeal loaf) and the crust has an divinely nutty taste.
I started by replacing just 5% of the wholemeal flour but now substitute a full 20% of the flour in the recipe with the fava bean flour."
This recipe uses fast action dried yeast so is easy to make and only requires one proving. It tastes delicious, adds substance to a sandwich or a salad, is a great accompaniment to a bowl of soup and is absolutely fantastic toasted. It keeps well too and can be frozen for up to a month.
Preparation time: 60-100 mins | Cooking time: 35-40 mins | Total time: 95-140 mins | Oven Temperature: 220C : Gas Mark 7Makes a 2lb/900g loaf
Ingredients
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Method
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Wheat bran is a wonderful ingredient if you’re looking to increase your fibre consumption as it contains over 40g of fibre in 100g of bran. It works beautifully in cakes, especially in combination with wet ingredients like sweet potato and apple, because it absorbs a lot of water, making the final bake just the right level of moist. The mouthfeel of this tea loaf is not dissimilar to corn bread.
A nourishing, plant-based classic made with British-grown grains and pulses - finished with a spoonful of SUCSEED for extra fibre, healthy fats and botanical goodness.
These wholesome oatcakes with festive redcurrant relish make a wonderfully simple yet elegant addition to any Christmas table. Combining the nutty richness of oats, puffed quinoa and wholemeal flour, they’re crisp at the edges and soft within, the perfect base for a jewel-bright relish of redcurrants, berries, apple, and orange. Sweet, tangy, and lightly spiced, this colourful topping brings a burst of seasonal flavour that pairs beautifully with the earthy oatcakes. Delicious served with Greek yoghurt and honey, they make a festive breakfast, afternoon treat, or a cheerful nibble for holiday gatherings.
