Substantial, rustic breads make great breakfasts, and this loaf, using cooked quinoa to add extra sustenance, is lovely when fresh from the oven for a late brunch, or toasted for a weekday breakfast. Serve sliced and buttered, or as toast, with scrambled eggs, for a breakfast that will keep you going through the most active morning.
Nutritional Information: Energy 314kcal/1325kJ; Protein 12g; Carbohydrate 51g, of which sugars 10g; Fat 8g, of which saturates 3g; Cholesterol 14mg; Calcium 103mg; Fibre 3g; Sodium 585mg.
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