This bread is beautifully light; firm; great to make toast with and a fabulous everyday bread to enjoy. It also keeps well and will still be fresh for toast after five days (if it lasts that long!)

Preparation/Cooking Time :- 2 hours 15 minutes              Quantity :- Feeds 6-8 people
Equipment:-
Breadmaker -  Weighing scales - Measuring jug - Old-fashioned tablespoon - Old-fashioned teaspoon -  Cooling rack
Ingredients:-
2 Teaspoons Dove's Quick Yeast  - 150g / 6oz Dove's Rye Flour - 150 g / 4 oz Dove's Malthouse Flour -  200 g / 4 oz Dove's White Spelt Flour
1 tablespoon mixed chopped nuts & seeds* - 1 tablespoon Rice Bran Oil  - 1 tablespoon Agave Syrup - 1 teaspoon Salt -  350ml Filtered Water
Method:-

1. Weigh out flours and goat's milk powder and mix well together
2. If your breadmaker wishes to have the dried ingredients in first, put the yeast in first then cover with the mixed flours
3. Add the oil and agave syrup then lastly the water.
4. If your breadmaker wishes to have the liquid in first, reverse the above instructions, ending with the yeast on the top away from the water so it prevents it fermenting too soon
5. Set the breadmaker to Fast White and a dark crust, which will be around 2 hours
6. When done, remove from breadmaker and cool on the rack.
7. The bread will be fine for around five days - best as toast from day two.
   
   

* To make the Milled Mixed Nuts / Seeds:-
Equipment
Mini chopping machine - Old-fashioned Tablespoon - Medium Container
Ingredients
3 tablespoons Almonds - 3 tablespoons Hazelnuts - 3 tablespoons Mixed Seeds - 3 tablespoons Chia Seeds
Method

1. Add all ingredients to mini chopping machine
2. Process
3. Store in an airtight container. Will keep for approximately two months.

For More Recipes  click HERE
To purchase Volume One of The Alchemist's Cookbook Series - Cakes-Cordials-Breads & Soups - click here
To register interest in purchasing Volume Two of The Alchemist's Cookbook Series - Breakfasts-Light Bites-Breads & Soups - click here

---