It’s that time of the year again where many of us, including myself, suddenly feel the urge to return to healthier ways after an overindulgent festive period. As a result I’ve taken up yoga and endeavour to go out even more on my mountain bike. To fuel my body I’ve developed this fitness loaf – packed with healthy omega-3s from the linseed, magnesium and zinc from the pumpkin seeds, copper and Vitamin B from the sunflower seeds, and the cholesterol lowering beta-glucan in the oats. Let’s not forget the dietary fibre that all the aforementioned ingredients and the dark rye flour offer too.
This loaf is super simple and requires no kneading (saving you energy for other exercise!). The finished bread is beautifully moist (you won’t need butter or marg) and will keep fresh for at least a week.
Witness the fitness in the video below!
In a large bowl combine the sourdough starter, water and honey/syrup. Add the Seeded White Flour (or just plain strong white flour) and the linseed. Mix well, cover and leave somewhere warm to prove for 3-4 hours until frothy. You can also leave it covered in the fridge overnight and then continue the following day as below.
If, like me in the video to this recipe, you left it a bit too long in the warm place you might notice that the dough has risen and then collapsed. Don’t worry, it just means that the final prove might take a little longer.
Back to the recipe. Add the oats, seeds, salt and rye flour. Use a spoon or Danish dough whisk to combine everything really well. The mixture will appear sloppy, that is the intention.
Take a 2lb loaf tin, grease it well with oil and then line it with greaseproof paper.
Pour the dough into the tin. It should fill it to about ¾ full. Smooth the surface a little then sprinkle over the pumpkin seeds. Cover loosely with cling film and place it back into a warm space and leave it to prove for an hour or until it has risen to the top of the loaf tin.
Preheat the oven to gas mark 5 (190°C fan). Place the loaf in the centre of the oven and bake for an hour.
Allow the loaf to cool in the tin for 5 minutes, then tip it out of the tin on to a wire cooling rack. Remove the greaseproof paper and allow to cool completely before cutting into it.
Enjoy the goodness!
Equipment used in this video: