Swedish Spiced Seeded Loaf

• 1/2 teaspoons Cumin
• 1/4 teaspoons Cardamom
• 1/4 teaspoons Ginger
• 1/4 teaspoons Cinnamon
• 2 teaspoons Baking Soda
• 25 grams Flaxseed
• 40 grams Oats
• 275 grams Spelt Flour
• 400 grams Sour Cream
• 10 grams Seeds (for Sprinkling On Top)
• 25 grams Sultanas
• 35 grams Dried Apricot

1. Preheat oven to 175u0b0C (about 350u0b0F) and line a 1 1/2 litre loaf tin with grease-proof paper.
2. Mix cumin, cardamom, ginger, cinnamon, bicarbonate (baking soda) and flaxseed together and set aside.
3. In a large bowl, mix oats and spelt flour, then add the spice and flaxseed mixture, sultanas, and dried apricot. Add the graddfil (sour cream or yoghurt) and mix until a thick, sticky dough forms. Pour into the bread tin and sprinkle with sunflower and pumpkin seeds.
4. Bake in the lower part of the oven for around 45-60 minutes (you may need to cover if the top starts to brown too much). Leave to cool for a while in the pan and then turn out onto a wire rack. Allow to cool completely before serving.

cumin, ubc, ubc, ubc, baking soda, oats, flour, sour cream, sultanas, apricot

Taken from tastykitchen.com/recipes/breads/swedish-spiced-seeded-loaf/ (may not work)