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Nut and seed spiced whole-wheat loaf

Caesarstones recipe

Nut and seed spiced whole-wheat loaf

3 cups whole wheat flour
1T yeast
1T salt
2T brown sugar
2T oats
2T pumpkin seeds
1T flax seeds
100g almonds, roughly chopped
2T sunflower seeds
1 1/2 cups to 2 cups of water

For the honey whipped butter
6T butter, softened
3T raw honey
Flaked salt to taste

For the dough:
Combine all the ingredients together, no need to knead or overwork the dough. Place a dutch pot or cast iron pot with a lid in an oven preheated to 220C for 30 minutes while letting the dough rise. Add the dough to the pot and cover with the lid. Cook in the oven for 30 minutes before removing the lid and cooking for another 20 minutes.

Remove from the pot and allow to cool completely. While the bread is cooling prepare the butter by whipping the butter and honey together until pale and fluffy. Serve in a bowl with flaked salt sprinkled over.


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