Friday, August 8, 2014

Breakfast Bread

Did you ever wish for a loaf of bread so loaded with fruit and nuts the batter can support a spoon? well, today's your lucky day. Breakfast bread has been one of those recipes I've tried many versions of and discarded them all; they were too sweet, too moist, just not quite right. This recipe came from a good friend of mine, described as 'completely fool-proof and totally yummy'. And it is. 

The loaf is packed with nuts, seeds and dried fruit and lightly spiced with cinnamon.

Breakfast Bread
Makes one 9oz/2lbs loaf
  • 250g wholemeal flour
  • 45g oat bran
  • 2 tsp baking powder
  • 60g oats
  • 2 tsp cinnamon
  • 1 tbsp honey
  • 1 egg
  • 200 mls milk
  • 43g dried cranberries
  • 43g raisins
  • handful sunflower seeds
  • handful pumpkin seeds
  • 2 handfuls walnuts
Preheat the oven to 180C and line a 9oz loaf tin.
Beat the egg and honey into the milk and add the porridge. Leave to soak while you get everything else ready.
Mix all the dry ingredients together, then chuck in the fruit, nuts and seeds and toss to coat.
Mix the wet into the dry and combine until the batter comes together - it should be a little sticky but not too wet.
Transfer to the loaf tin and bake for 45 minutes to 1 hour.
Turn the oven down if it's beginning to brown too quickly.

All of the fruit, seeds and nuts measurements are completely customisable, just chuck in whatever you prefer yourself. Enjoy for breakfast or as a yummy snack at any time of the day :)