Quinoa bread with carrot and seeds
This is super quick and easy bread to make and is particularly delicious with soups or toasted.
In the bowl of a food processor place 450g (1lb) wholemeal bread flour, 1 teaspoon sea salt, 1 teaspoon mixed spice and 1½ teaspoons instant yeast.
With the machine running, slowly pour in 280ml (10fl oz) warm water 60ml (2fl oz) hemp oil. Process until smooth and sticky dough forms and starts to come away from the sides of the bowl.
Tip the dough into a large bowl and add 170g (6oz) cooked quinoa, 1 small carrot, coarsely grated and 1/2 cup toasted sunflower seeds. Mix well with your hands to combine. Cover with oiled cling film and leave to rest for 20 minutes.
Tip the dough onto a lightly floured work surface and shape into a loaf, then gently place in a thoroughly greased and floured loaf pan measuring 23cm x 13cm (9 inch x 5 inch). Cover with a damp tea towel and set aside to rise for about 1 hour.
Bake in an oven preheated 425°F/220°C/Gas 7 for 10 minutes, then reduce the heat to 375°F/190°C/Gas 5 and continue baking for 20–25 minutes, or until crusty on top. If the loaf is done it will sound hollow when tapped on bottom.