Sam’s Seedy Vegetable Bread for a nutrient dense breakfast. Delicious spread with avocado or topped with an egg for a good hit of protein and fibre. Thermomix recipe by Samantha Bake Clinical Nutritionist.
- 500g spelt or wholemeal spelt flour (can use wheat flour)
- 2 slightly rounded teaspoons dry yeast
- 50g rolled oats or barley
- 30g linseeds
- 45g sunflower seeds
- 45g pumpkin sees
- 30 g chia seeds
- 30g Blue Label Unsulphured Blackstrap Molasses (can use honey)
- 30g Rice bran or grapeseed oil
- Approx 250g vegetable puree (eg pumpkin, zucchini, sweet potato, tomato or leftover veggie soup)
- 250g lukewarm water (total amount of vegetable and water should equal 500g, I have found it best not to exceed 300g of veg or the dough isn’t wet enough)
If using zucchini that doesn’t need to be precooked – just add roughly chopped to Thermomix, add water to make 500g total and blitz until consistency of a puree. Place all ingredients into the Thermomix bowl. Set lid to closed position and knead for 3 minutes on Interval speed. The dough should be sticky, scrap into bread tin and sprinkle top with oats or seeds. Cover and set aside in a warm place to rise for 30-40 minutes or until near the top of the tin.
Meanwhile pre-heat oven to 200 degrees Celsius (temperatures may vary from oven to oven). Bake for 30-40 minutes or until it sounds hollow when tapped. Let sit in tin for 10 minutes then cool on a rack for a while before slicing. This makes a moist, dense (fibre filled) but delicious loaf perfect for toast or with a hearty soup. Pumpkin, sweet potato, zucchini make for a neutral tasting loaf that can be enjoyed with sweet or savoury toppings. If using tomato or leftover soup you will get a more savoury loaf.