Name: Pumpkinseed loaf
Yield: Makes
Ingredients: 250ml (140 g) Snowflake cake flour; 375ml (210 g) Snowflake nutty wheat; 10ml baking powder; 5ml bicarbonate of soda; 5ml salt; 250ml (45 g) Snowflake digestive bran; 125ml (100 g) soft brown sugar; 125ml (75 g) pumpkin seeds, toasted; 125ml (75 g) sunflower seeds; 375ml buttermilk; 150ml milk; 2 extra-large eggs

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Preparation Time: 10 minutes

Cook Time: 50 minutes

Serves: Makes 1 loaf

A hearty loaf that is perfect for a cool Autumn day.

Ingredients

250ml (140 g) Snowflake cake flour

375ml (210 g) Snowflake nutty wheat

10ml baking powder

5ml bicarbonate of soda

5ml salt

250ml (45 g) Snowflake digestive bran

125ml (100 g) soft brown sugar

125ml (75 g) pumpkin seeds, toasted

125ml (75 g) sunflower seeds

375ml buttermilk

150ml milk

2 extra-large eggs

Extra seeds for sprinkling

Method

Sift cake flour, nutty wheat, baking powder, bicarbonate of soda and salt together. Add bran left behind in sieve.
Add digestive bran, sugar and seeds.
Whisk eggs buttermilk and milk together. Add to dry ingredients and mix well.
Spoon mixture into a greased 22.5 cm loaf pan. Make a slight hollow in the centre and sprinkle with extra seeds. Bake in a preheated oven at 180 °C for about 50 minutes. Leave in pan for a few minutes before turning out onto a wire rack to cool.