So last week, we ate maily steamed vegetables drizzled with this amazing olive oil we always bring back from France and a sprinkling of Maldon. Fish, quinoa and uhumm more quinoa.
Today I made this amazing seed bread and its invaded my kitchen with an earthy , seedy aroma. Mind you it does weigh a ton what with all the whole wheat flour, flax, sunflower, poppy, pumkin seeds, yogurt and honey that went into it. But its bursting with goodness!!
When we lived in South Africa and stayed at lodges and game reserves, quite often these kind of loaves featured on the menu. Great for breakfast slathered with butter , fresh fruit preserves or honey.Or seved after a meal with matured cheeses and homemade chutneys.
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