A DELICIOUS PANTRY STAPLE CRAMMED FULL OF
HEART-HEALTHY GRAINS AND SEEDS. SIMPLY SLICE
AND SERVE.
ingredients
375 ml (1½ cups) cake flour
375 ml (1½ cups) wholewheat flour
15 ml (1 Tbsp) baking powder
2 ml (¼ tsp) Spur Seasoning Salt
125 ml (½ cup) light brown sugar
125 ml ½ cup) desiccated coconut
60 ml (¼ cup) pumpkin seeds
60 ml (¼ cup) sunflower seeds
75 g seedless raisins or sultanas
2 extra-large eggs
125 ml (½ cup) Spur Salad & French Fry Dressing
300 ml milk
60 ml (¼ cup) cooking oil
Extra pumpkin seeds, sunflower seeds and poppy seeds, for sprinkling on top
Method
Sift flours and baking powder together and add bran left behind in sieve after sifting. Add remaining dry ingredients and mix lightly.
Whisk eggs, Spur Salad & French Fry Dressing, milk and oil together and add to the dry ingredients. Mix well and turn out into a greased 22.5 cm loaf pan. Sprinkle with extra seeds for topping.
Bake in a preheated oven at 180°C for 40–50 minutes. Leave in the pan for a few minutes before turning out onto a wire rack to cool completely.
Use slices for sandwiches, filled or topped with lettuce, ham, cheese and garnish of choice.
COOKING TIP
If you prefer a more savoury flavoured bread, substitute raisins with 50 g chopped sun-dried tomatoes or chopped olives.
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