(J v d Berg)
Main Ingredients
187 ml sunflower seeds
1 cup crushed wheat
1 tbsp crushed wheat, for garnish
3 cups wholewheat flour
1 cup white bread flour
7.5 ml PnP salt
1 packet dry yeast, instant (10g)
1 cup PnP all-bran flakes, (e.g. Kellogg's)
2 tbsp skim milk powder, or replace 1/2 cup of water with fresh milk
3 tbsp molasses, (for a darker colour bread) or honey
15 ml no name cooking oil
15 ml PnP lemon juice
560 ml warm water, to 625ml
MAKES 7 MINI LOAVES, 3 SMALL ROUNDS OR 1 LARGE TIN
• Toast sunflower seeds in a dry, hot non-stick frying pan until golden. Set aside a ¼ cup (60ml) for garnish.
• Mix seeds with dry ingredients and add molasses (or honey), oil and lemon juice.
• Add water and stir well.
• Pour dough into 7 well-buttered (11 x 6cm) mini loaf tins (see below for alternative tin sizes).
• Sprinkle tops with reserved seeds and crushed wheat.
• Leave to rise in a warm place for 30 minutes.
• Preheat oven to 200˚C and bake for 30 minutes.
• Remove breads from tins and bake for a further 10 minutes to crisp the bottom crust.
