Nasturtium, saffron and pumpkin seed bread

Name: Nasturtium, saffron and pumpkin seed bread
Yield: Makes 1 loaf
Ingredients: 2 teaspoons salt; 1/20 g / 25 saffron threads; 450 g /1 lb/4 cups bread flour; 2 teaspoons fast-action easy-blend yeast; about 300 ml /10 fl oz /1¼ cups warm water; 75 g / 3 oz / ¾ cup pumpkin seeds; 10 nasturtium flowers, shredded; 1 tablespoon nasturtium seeds, chopped; 2 tablespoons olive oil

Preparation info

Makes
1
loaf

Difficulty
Medium

Appears in

The Floral Baker

By Frances Bissell

Published 2014

About

The pumpkin seeds add a chewy texture, the saffron a warm, spicy fragrance and the flowers a burst of colour to this very easy and versatile bread recipe.

Ingredients

1/20 g / 25 saffron threads
450 g /1 lb/

Bread
Vegan

Method

Soak the saffron threads in 4 tablespoons of the measured water, boiling.

Mix the dry ingredients in a bowl, then make a well in the centre and pour in the liquid ingredients. Draw the flour into the centre and mix thoroughly, until the dough leaves the sides of the bowl. You can do all thi