UhuruBrot – Seed Loaf

There’s a lot in this bread: whole wheat berries & bran, sunflower, flax & sesame seeds, honey & barley malt. And then there’s the psyllium husk. This is what makes it a very difficult bread to make. Just as much as it soaks up all the water when developing the dough, it also tends to “steal” water back from the loaf at the end of the bake. This is the challenge. Sometimes we get it right and sometimes not. But it is always a very good bread that is at its best after 2 or 3 days. Also makes excellent toast.

Oh, and the flour, home milled from wheat berries, with help from a little whole meal rye and a bit of stoneground white flour.

Like our mainstay SeaGull Sourdough it was named after a house on the side of the mountain in Betty’s Bay where this bread had its beginnings some 15 years ago. In keeping with its hidden, but unfolding character, we’ve renamed it UhuruBrot

A liberating bread!