I’ve been very privileged lately to work with some of the finest ingredients.  Phil and I are always on the look out for new and interesting things and great companies that supply them.  And camelina seeds have been an absolute revelation.

Up until we teamed up with Hodmedod’s to develop some recipes for their truly fantastic ingredients I’d not heard of Camelina Seeds.  Shhh, I won’t tell them if you won’t!  I’d always used flax seeds to give things a nutty crunch (and for their great digestive benefits) but these tiny little camelina seeds are, like, SUPER NUTTY!

I’ve made this Rye Bread before but adding the camelina seeds really does take it to a whole new level of deliciousness.

If you’re put off making bread because of the faff/sheer amount of time all the proving takes then THIS is the bread for you.  NO KNEAD.  Yup.  And while making bread is one of my very favourite things, sometimes you don’t want it to be a 3+ hour job.

Measure.

Stir.

Roll.

Bake.

That’s it.  Just one bowl and no hours of proving before you can get your hands on freshly baked bread – because there really is NOTHING quite like it.  It’s also ridiculously important to us that we give you recipes that we believe in.  Recipes that we make ourselves – on a regular basis, not just a one off never to be made again.  As a food blogger this isn’t as easy as it might first appear.  Because I’m constantly trialling new ideas/adapting old recipes into healthier versions it’s becoming ever more difficult to make the “OMG I have to keep making this” fit into the week’s food.  Oh I know .. the hardship ?  But we are only 2 people – Meg would eat it ALL but she probably shouldn’t.  And it’s one of the reasons I’m always looking for ideas that can be used as leftovers or freeze really well or adapt themselves to a number of meals.

Like this bread.

Spread thickly with this Sun Dried Tomato & Basil Hummus then top with fresh tomato slices, a grind of black pepper and some alfalfa sprouts.

Break into chunks and dunk into your soup.

Bread going a bit stale?  Slice, toast and top with scrambled eggs – and maybe a veggie sausage or two.  Or slice and toast for a lovely, nutty contrast to this Chia Seed & Berry Jam.

Or roll the dough into thinner baguettes and use for crostini bases topped with roasted cherry tomatoes or creamy fava beans, mint and peas

One loaf = many meals = winning at life ?

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