Wholegrain Bread

• 4 tbsp wheat bran, plus extra for sprinkling
• 1 cup ground almonds
• 1 cup ground flax seeds
• 2 tbsp wholegrain spelt flour
• 5 tsp baking powder
• 1 tsp salt
• 2/3 lb mascarpone cheese
• 8 None egg whites
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds

1. Preheat the oven to 325u0b0F. Line a 4 x 12 inch loaf pan with parchment paper. Sprinkle with water then bran. Mix the ground almonds, flax seed, bran, spelt flour, baking powder and salt. Stir in the mascarpone and egg whites and knead with the dough hook attachment of a mixer until smooth.
2. Place the dough in the prepared pan. Sprinkle with the pumpkin and sunflower seeds. Bake for 50 mins, until a skewer comes out clean. Allow to cool in the pan for 10 mins, then turn out onto a wire rack and allow to cool completely.

bran, ground almonds, ground flax seeds, flour, baking powder, salt, mascarpone cheese, egg whites, pumpkin seeds, sunflower seeds

Taken from recipes-plus.com/api/v2.0/recipes/17379 (may not work)