Want a bread that's full of those wonderful nubbly, crunchy seeds? Try this bread made with wheat, rye and buckwheat flour plus seven types of seeds for extra goodness and makes you feel full for longer! The bread is high in fibre and protein and also low GI and most importantly, tastes wonderful!
As soon as I saw this recipe on my friend Sally Hammond's blog I knew that I had to make it. Sally's loaf was a tall loaf resplendent in its seed coverage and height. I was overseas when I saw it and the week after I returned I rummaged through my fridge and pantry and was delighted that I had most of the ingredients.
Sally's endeavours with this bread were in an effort to replicate a popular bread chain's Cape Seed Loaf. Their version is a kneaded, yeasted version although the original Cape Seed Bread was not a yeasted one. Cape Seed actually comes from Cape Town in South Africa and was created by a Cape Town farmer who used the seeds that he had to hand.
I overheard someone at a restaurant say the other day, "Now that carbs are back..." and I perked up. Not just because I was about to reach for a piece of bread. And then I realised that she may be right. Carbs, the demon that caused many to cry gluten intolerant was our best friend this winter. Also now seeds and grains are in (were they ever out?). And from listening to some people sugar is still out and now I hear that meat is becoming unfashionable and vegetarian and vegan is in.
My head spins at all of this. I feel as though these food trends that would normally last a decade (fat in the 80's being bad) now last a year or two with the quick dissemination of news (or fake news some might say in the health and wellness arena). It's a lot to ruminate on. Perhaps I will ruminate on it with a slice of this seed bread!
So tell me Dear Reader, are you concerned with food fashions? What food do you think people are avoiding now or are there any foods that you are cutting down on or avoiding? Does it make your head spin when you hear about food fads?
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