Jungle Muesli Seeded Bread
Your new favourite grab-and-go kinda breakfast!
Recipe by: Nicole Snelling
2 ½ Cups whole wheat flour
1 ½ Cups luke warm water
½ Cup Jungle muesli, nuts and seeds
3 Tbsp pumpkin seeds
2 Tbsp sunflower seeds
10g instant dry yeast
1 Tbsp olive oil
1 tsp salt
Place the yeast into the water, stir and set aside for 3-4 minutes to allow the yeast to activate.
Add the flour, Jungle muesli, sunflower seeds, pumpkin seeds and salt into a mixing bowl and stir to combine.
Place the bread dough onto a floured surface and knead the dough for 8-10 minutes.
Place the dough into a lightly oiled bowl, cover with cling film and allow to double in size.
Preheat the oven to 180°C.
Line a loaf tin with a non-stick cooking spray and add the bread dough to the loaf tin. Cover the dough again and allow to rise for another 30 minutes.
Bake the bread in the oven for 20-25 minutes, until cooked though and the bread sounds hollow when tapped.
Allow the loaf to cool slightly before slicing it up and serving.
Chefs Tip: Double up this recipe and freeze one loaf after cutting it into slices.