SESAME SNAPS

SESAME SNAPS

Ingredients

190 g sesame seeds
45 -50 g sugar
130 g honey

Method

Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat.
Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer.
Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top.
Allow to cool slightly, using a sharp knife, cut into pieces.
Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.

MIXED SEED AND NUT WHOLEMEAL LOAF

MIXED SEED AND NUT WHOLEMEAL LOAF

Ingredients

500 g    Wholegrain Spelt Flour
1 tsp    Quick Yeast
1 tsp    Sugar
325 ml    Water
1 tbsp    Vegetable Oil
150 g    Sunflower, Sesame, Poppy or Pumpkin Seeds or any kind of Nuts
½ tsp    Salt

Method

In a large bowl mix together the flour, salt, quick yeast and sugar.
Add the water and roughly mix it into the flour.
While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
Add the seeds and knead until they are combined into the dough.

Leave the dough covered with a tea towel, in a draught free place, for it to double in size (This should take about an hour). To make a quick bread, omit this stage and proceed straight to step 6.
Turn dough out onto a floured surface and knead the dough firmly for several minutes.
Shape the dough and put it into a 1kg/2lb bread tin or place it on an oiled baking sheet.
Cover with a clean tea towel and leave dough to rise for about 25 minutes in a warm place.

Bake in a preheated oven 35/40 minutes.

Temperature & cooking time:
220°C/Fan200°C/425°F/Gas 7