PREPARATION: 10 minutes, COOKING: 40 minutes
Preheat the oven to 200°C (180°C fan).
Sieve flour, salt, Natvia, bicarbonate of soda and cream of tartar into a large mixing bowl, tipping in any bran that remains in the sieve.
Mix butter, milk and yoghurt together and pour into the flour mixture with 40g of pumpkin seeds and pine nuts.
Bring together the dough with a butter knife to a loose, rough dough. Transfer the dough to a baking sheet lined with baking paper and pat it gently into a 20cm (8 inch) round damper shape.
Lightly press the remaining seeds and nuts over the surface of the bread.
Bake 40 minutes until golden brown and sounds hollow when the base is tapped.
Place on a cooling rack and allow to cool before slicing a
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Serve with cheese (cottage, ricotta or cream), ploughmans lunch bread with a thick slice of tasty cheddar, pickles and salad.
Turn the bread over for the final 5 minutes of cooking, so that the bread evenly cooks.
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