Multi Seed Brown Bread Sandwiches

Thu, 28 April 2016

12oz/350g extra coarse wholemeal flour

2oz/50g plain flour

2oz/50g porridge oats

Pinch salt

2 level teaspoon bread soda

2 large eggs

1 tablespoon treacle

1 teaspoon oil

500ml buttermilk

3 Tablespoons mixed seeds (pumpkin, sesame, poppy, sunflower)

Preheat the oven to 170C/325F/Gas Mark 3

Put the flours, sieved bread soda, salt and porridge oats into a large mixing bowl and well them well.

In a separate bowl beat the eggs together with the oil and add to the dry mixture.

Next mix in the buttermilk and get the mix to a “sloppy” consistency.

Add two tablespoons of the multi seed mixture to the bread.

Pour into a greased 2lb/900g loaf tin and smooth the top of the bread with a wet spoon.

Sprinkle the remaining seeds on top of the bread and bake in the oven for 1 hour.

After the hour has elapsed remove the bread from the tin and return to the oven to bake for a further 20 minutes.

Remove from the oven and allow the bread to cool down.

Sandwich Toppings:

The following are some suggested toppings which you can bring in separate little storage boxes and assemble your open-faced sandwiches at the location of your choice.

 

·         Lemon crème fraiche (crème fraiche mixed with lemon zest), smoked salmon & king prawns

·         Basil pesto, parma Ham, brie cheese & sun dried tomato

·         Smoked chicken, crushed avocado & rocket

·         Crab meat, sweet chilli mayonnaise & baby spinach leaves

·         Oven baked ham, spiced fruit chutney & garden leaves

·         Rare roast beef, horseradish sauce and sliced radishes

·         Egg & cress

·         Curried Salmon, Mango & Cucumber Salsa