There is a significant amount of evidence that replacing refined grains with whole grains supports cardiovascular health and weight management. Combining wholemeal flour with seeds and tofu also make this bread more satiating than breads made with just white flour and further helps you maintain your blood sugar balanced.

Ingredients:

• 310g Organic wholemeal Einkorn flour or simply (100%) wholemeal flour more
• 35g brown linseeds freshly ground (using a blender or coffee grinder) or flax seed more
• 3 tbsp pumpkin seeds more
• 3 tbsp sunflower seeds more
• 3 tsp baking powder
• 200ml organic grass-fed dairy milk more
• 300 g silken tofu more
• Zest of ½ lemon more
• Juice of ½ lemon more
• ~ 4-5 dates chopped Medjool dates more
• Extra seeds for sprinkling of top

Method:

1. Preheat the oven to 180C and line a 9-inch loaf tin with baking paper.
2. Freshly grind your linseeds.
3. Place all dry ingredients in a mixing bowl except the pumpkin and sunflower seeds.
4. Blend the tofu in a food processor with the dates.  Gradually add the milk until smooth.  Combine the lemon juice.
5. Stir in the liquid ingredients into the dry ingredients, adding the lemon zest and seeds until combined.
6. Place the mixture into the lined bread loaf tin and press it down gently with wet hands or a soft spatula to make sure the edges are filled.
7. Sprinkle the extra seeds on top.
8. Bake it for 1 hour.
9. Allow it to cool and serve.