This is a recipe that I have grown up with, eating it after cereal every morning at my grandparents house in Devon. It is delicious spread with just butter, or a small amount of honey, next to a cup of hot tea. Grandma’s mornings bread is a family favorite, and always present in the freezer.
Don’t forget to check out other delicious healthy breakfast recipes on Healthy Eating.
- 400ml warm water
- 1/2 oz yeast (frozen fresh) or 2 tsp of quick yeast
- 200g rye flour
- 250g wholemeal flour
- 250g plain white flour (or use another 250g of whole wheat)
- 4 tbsp sunflower oil
- 1 tsp salt
- 1 tsp sugar
- a couple of handfuls of raisins
- a couple of handfuls of sunflower seeds
- 1 tbsp caraway seeds
- Pour 2 tbsp sunflower oil in the mixing bowl.
- Use the remaining oil to grease/line two bread moulds. Set oven to 180c.
- Mix warm water and yeast, then add to mixing bowl.
- Add dry ingredients to mixing bowl and stir. Beat for 5 mins.
- Leave to rise for 1 hour in mixing bowl, in a warm place.
- Knead and stretch for 10 mins.
- Shape. Leave to rise for 1/2 hour.
- Bake for 30-45 mins, until golden.
The caraway seeds give this loaf a gorgeous flavour, and its rich texture is defined by how much rye flour you use and how many raisins and seeds you throw in there. You could, of course, shape this bread into bagels, rolls or even a wreath, for added interest.
Learn to make healthy sourdough and other breads, by visiting the healthy breads and sourdough recipes page – find out how to bake with buckwheat, spelt and other wholegrains. Discover the trick to mastering the art of knocking back, creating a good crust and developing your own starter culture.
Using ideas and tips from time honored baking practices across the globe, we discover the delicious flavours of traditional spices and seasonings for rolls, loaves and other shaped sweet and savoury breads. Try out Australian savoury spices like Wattleseed or Lemon Myrtle, or pump up the spice with hot chillies and Andatto seeds for a vibrant red colour.
You could also roll this dough (minus the raisins and sunflower seeds), once risen for the first time, into flatbreads, and dry fry them to create yummy wraps for lunches or to dip in homemade curry and soup.