Rosemary & pumpkin seed loaf

Recipe from: 7/1/2001 12:00:00 AM
Ingredients 6
Servings 1
Minutes 15 minutes


Serving Change
  • 500
    instant wholewheat bread mix
  • 100
    pumpkin seeds
  • 25
    fresh rosemary, finely chopped
  • 1
    cardamom clove, ground
  • 500
  • 1
    large egg


15 minutes
1 Combine the bread mix, 50 ml pumpkin seeds, rosemary and cardamom in a bowl. 2 Whisk together the buttermilk and egg and stir into the dry mixture. Mix lightly for about 5 minutes until the dough is smooth. 3 Spoon into a greased and lined loaf tin (or two smaller tins) and sprinkle with remaining pumpkin seeds. Bake in a preheated oven at 180 ºC for 1 hour until golden brown. 4 Turn out on to a cooling rack and leave to cool. This bread is delicious served with farmhouse pumpkin soup (see recipe). Makes: 1 large or 2 small loaves Preparation time: 15 minutes Baking time: 1 hour Oven temperature: 180 ºC

Read more on: bake  |  fruit

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