The week I first made this was a taper week for my first 50 mile race. It was so helpful for getting in some nutritious carbs that sure fueled an awesome race (check out the race report here)!
I highly recommend Odlum’s Extra Coarse Wholemeal flour for this, but let me know if you try another flour! If you use a finer grain, I’d suggest adding in extra wheat germ to help with texture. This recipe is adapted from Odlum’s Healthy Seed Bread recipe.
Total time (from buttering to baked): 1 hour 30 minutes. Makes 1 loaf.
Materials: 1 mixing bowl; measuring vessels; loaf pan. Missing materials or ingredients? Look here.
Ingredients (Substitutions):
- 2 cups extra coarse wholemeal flour
- ½ cup spelt flour
- 1 cup all purpose flour
- ¼ cup wheat germ
- 2 tsp baking powder
- 1 tsp salt
- 2 heaping tbsp pumpkin seeds
- 1 tbsp sesame seeds
- 1 tbsp flax seeds
- 1 tbsp poppy seeds
- 2 cups milk (I use 2%)
- 1 tbsp molasses
Instructions:
- Preheat the oven to 350˚F and butter a loaf pan.
- Mix together dry ingredients. Add 2 cups milk and 1 tbsp molasses and stir/knead until combined.
- Bake at 350˚F for 1 hour. Let cool completely before slicing.
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