AVOCA have become famous for their wonderful bakeries, where passionate bakers arrive each morning before dawn to freshly bake a delicious array of breads, scones, cakes and pastries.
AVOCA’s Multi-Seed Bread is one of their best sellers as it is the perfect accompaniment to a variety of dishes; from breakfast eggs, avocado on toast or a hearty soup. It is so simple to recreate, tastes great and features a healthy multi-seed mix.
175 g plain white flour
300 g extra coarse brown flour
50 g wheat bran
25 g wheatgerm
3 tablespoons AVOCA’s multi-seed mix
2 heaped teaspoons baking powder
1 level teaspoon salt
1 tablespoon treacle
450 - 525 ml milk
Pre-heat the oven to 230°c fan assisted.
Oil a 2lb non-stick loaf tin with tasteless oil.
Place all dry ingredients in large bowl, mix well. Make a well in centre of mix, add in the egg, treacle and most of milk, using your hand in a claw like position in a circular movement until you form a thick porridge type dough consistency, adding a bit more milk if required.
Place in oiled tin, make a deep incision along centre of loaf, sprinkle a few extra seeds on top and then place in hot oven, bake for 15 – 20 minutes until bread is well risen then reduce temperature to 180°c and cook for a further 40 – 50 minutes or until skewer inserted comes out clear.
Cool on a wire rack.