Yeast-Free Wholewheat Health Bread | Meatland

2 cups (500 ml) wholewheat flour
1 cup (250 ml) plain, white flour
1 cup (250 ml) large flake rolled oats
1 teaspoon (5 ml) salt
1 - 2 tablespoons (15 - 30 ml) honey/silan
¼ cup (60 ml) whole or ground linseed*
½ - 1 cup mix of sunflower/pumpkin seeds
Walnuts, chopped in large pieces
Handful of raisins/chopped dates (optional)
500 ml buttermilk/non-dairy milk (see notes)
1 ½ teaspoons (7 ml) bicarbonate of soda
Sesame seeds, pumpkin seeds and sunflower seeds to garnish

1: Place flours, oats, salt, honey/silan, linseed, mixed seeds, nuts, bicarbonate of soda, and raisins/dates if using in a large bowl.
2: Add the buttermilk/non-dairy milk and mix well with a wooden/metal spoon. Add 3 tablespoons of water if mixture is too thick.
3: Divide mixture between 2 foil loaf tins or one large tin. Add extra seeds to the base of the tin before spooning in mixture for a nutty bottom.
4: Scatter seed topping over loaves and bake at 180 C for approximately 40 minutes if making 2 small loaves and 1 hour if making a single, large loaf.

COOK’S NOTES: Buttermilk (ravyon) is sold in every supermarket in 500 ml and 1 liter blue and white containers that look identical to a box of milk. If you don't have this at hand, add a squeeze of lemon juice or a splash of vinegar to 3% milk, and it will thicken in a few minutes to make a buttermilk substitute. You can also use plain yoghurt here. Soya milk soured with a little lemon juice will work just fine and this past week I served a vegan this addictively good loaf made using coconut milk. You couldn't taste the coconut and it was slightly more crumbly but worked just great. Leave out the linseed if preferred, replace the walnuts with another nut if you like, and add chia seeds or uncooked quinoa to boost the protein content. Best eaten within 2 days of making but can be frozen.
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