Swedish Seeded Limpa

Step 1

Begin by combining the seeds in a bowl. Remove 1 tablespoon of the seeds and set to one side. Add 75ml cold water and soak for an hour.

Step 2

Preheat the oven to 180C (Fan). Line a 900g or 2lb loaf tin with parchment paper, grease the short ends. In a free standing mixing bowl place the flour, fennel, caraway and all but 1 tablespoon of the mixed seeds, the hazelnuts and chia in the bowl with the salt and bicarbonate of soda.  Now add the kefir, olive oil, honey and molasses, turn the speed to low and blend the ingredients briefly.  You may find there is a little flour at the bottom of the bowl, take a spatular and mix it all into together.  The dough is fairly wet but you are just going to tip it into the prepared tin and smooth the top with the spatular.

Step 3

Sprinkle the remaining seeds on the top of the loaf.  Place in the pre-heated oven and bake for 45-50 minutes.

Step 4

Remove from the oven and cool on a wire rack.  Store wrapped in a clean tea towel. It's lovely toasted too.