sweetcorn and sunflower bread
After a conversation with my Mum about various loaves she’d tried recently whilst on holiday in France, here’s a more interesting savory loaf (based on the cinnamon and raisin recipe):
380g Strong White flour (Tesco) 120g Strong Stoneground Wholemeal flour (Tesco) 1 tsp Yeast (Allinsons) 1 1/2 tsp Salt 1 tbsp Sugar 1 1/2 tbsp Milk powder 350ml Water 20g Sunflower seeds 80g Sweetcorn
I took the sweetcorn straight from the tin and blotted it slightly with some kitchen roll to reduce the moisture before adding both it and the seeds to the nut dispenser. The setting was a 4hr raisin bake, as I suspect the same problems that I had trying to get a rapid cinnamon and raisin loaf would also hit here, and for an extra testing measure left it on a timer setting whilst I went to work.
The result ? Well, it looks and tastes ok, but it doesn’t really seem to have much of a flavour; perhaps there wasn’t enough sweetcorn in it, and it should be bumped to 100g (like the raisins), or perhaps I need to try it again after the taste of my dinner has gone 🙂