I’m not very good with recipes. So what I do is follow the basic recipe for whole wheat bread and add my own stuff:
sunflower seeds
pumpkin seeds
poppy seeds
walnuts
dried onion flakes
whole cumin seeds (go easy on those – strong flavour!)
whole coriander seeds
all sorts of dried herbs
tomato puree!! (plus herbs, it’s really gorgeous! and a great colour!)
sun dried tomatoes linseed
The possibilities are endless! You can use olive oil instead of butter if you like. I also use only about half the amount of sugar stated in the recipe.
Whole wheat loaves turn out a bit denser than white ones, but I really like this texture. The rise improves if you add quarter of a teaspoon of vitamin C powder, it acts as a flour improver. It’s important you use “strong” flour, not pastry flour (pastry flour hasn’t got enough gluten, so the bread won’t rise properly!)
I’d recommend you start with the basic recipe and then start experimenting. I’ve made lots and lots of loaves and only very few have turned out a bit sad, and I’ve not yet produced an inedible one.
Doing my first loaf was really scary – but he was beautiful and I called him David. Then I had Steve…
This recipe was contributed by Simone from the Radiant Recovery Community Forum.