Crunchy Seed & Bran Loaf
Kids will love this healthy lunchbox meal.
375 ml (1.5 cups) cake flour
375 ml (1.5 cups) wholewheat flour
15 ml (1 Tbsp) baking powder
2 ml (1/4 tsp) Spur Seasoning Salt
125 ml (1/2 cup) light brown sugar
125 ml (1/2 cup) desiccated coconut
60 ml (1/4 cup) pumpkin seeds
60 ml (1/4 cup) sunflower seeds
75 g seedless raisins or sultanas
2 extra-large eggs
125 ml (1/2 cup) Spur Salad & French Fry Dressing
± 300 ml milk
60 ml (1/4 cup) cooking oil
Extra pumpkin seeds, sunflower seeds and poppy seeds for
sprinkling on top.
- 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.
Substitute pumpkin seeds with 80ml (1/2 cup) sunflower seeds.
Use slices for sandwiches, filled or topped with lettuce, ham, cheese and garnish of choice.
If you prefer a more savoury flavoured bread, substitute raisins with 50g chopped sun-dried tomatoes or chopped olives.