Freshly baked bread with vegetables and nuts

By Drum Digital
20 April 2015

Pack in this healthy bread for lunch and enjoy it plain or add your favourite cheese on top.

Serves: 6

Preparation: 15 min

Rising: 40-55 min

Baking: 35 min

50g butter

1 onion, finely chopped

2 red peppers, seeded and chopped

2 cloves garlic, crushed

200 ml (¾ c) white bread flour

10 ml (2 t) instant yeast

2,5 ml (½ t) salt

30 g flaked almonds, extra to sprinkle

handful of fresh herbs, chopped (parsley, thyme, coriander and basil)

30 ml (2 T) sunflower seeds

5 ml (1 t) sugar

125 ml (½ c) water

1 egg, beaten

salt and pepper to taste

cream cheese to serve

Preheat the oven to 180 °C and line a medium-sized loaf tin with baking paper.

1. In a saucepan over medium heat, melt the butter and sauté the onion and red peppers for 2 minutes. Add the garlic and fry for another 2 minutes. Remove from the saucepan from the heat and allow to cool.

2. Mix in the rest of the ingredients into a large bowl. Knead the dough on a lightly floured surface for 5 minutes or until smooth. Put the kneaded dough in a greased bowl, cover and set aside for 40 minutes or until it has doubled in size.

3. Punch out any air in the dough and put it in the loaf tin. Leave to rise again for 15 minutes and bake for 35 minutes or until golden. Serve with cream cheese.

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