Preparation:

1. Preheat oven to 180 degrees celcius and line a small loaf pan with baking paper

2. Prepare the wet mix in a large mixing bowl by whisking all ingredients together to break up the eggs

3. Add the bread mix to a blender with the salt and baking powder then blend until coarse make sure not to overdo the blending where it starts to get clumpy, this will result in a very dense and heavy loaf.

4. Add the dry mix to the egg mixture and stir through until you get nice thick dough. It will thicken and absorb the moisture.

5. Spoon the mix into the loaf pan, flatten the top and bake for 1 hour and 20 minutes or until it sounds hollow when tapped with the back of your knuckles.

6. Allow to cool and enjoy.

Best stored in the fridge in a vented container so that it doesn’t sweat. Keeps well for at least a week. May be frozen.

NOTES:

• If you like a seedy loaf then just blend part of the mix or none at all.

• If you don’t have a loaf pan you can free form a loaf onto baking paper lined tray. Make sure that you shape it similar to the loaf so that it cooks evenly. We haven’t tested baking times for a big round cob. General rule is that’s it’s ready when you tap on it and it sounds hollow.

• If you are going to freeze you may find it best to pre slice then place sheets between the slices so that you can remove them as needed without having to defrost the whole loaf. 

• If you choose to double the loaf you may need to add an extra 200ml of water.