for 8 portions

Bread

450 g	brown flour
50 g	mixed seeds
1 ½ tsp	salt
½ cube	yeast (approx. 20 g)
3 dl	water
40 g	butter
2 tbsp	liquid honey

To shape

1 tbsp	water
2 tbsp	mixed seeds

Red cabbage hummus

400 g	cooked red cabbage
1 tin	chickpeas (approx. 400 g), rinsed, drained
40 g	tahini (sesame paste)
1 ½ tbsp	olive oil
1	garlic clove
1	organic lemon, grated zest and 2 tbsp of juice
¾ tsp	salt
a little	pepper

To serve

50 g	Micro Greens
30 g	dried cranberries, coarsely chopped

How it's done

Bread

Mix the flour, mixed seeds, salt and yeast in a bowl. Add the water, butter and honey, mix into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 1 hr. until doubled in size.

To shape

Flatten the dough a little, shape into a roll, place in the prepared tin. Leave to rise for a further 30 mins. Brush the dough with the water, sprinkle with the mixed seeds.

To bake

Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly. Remove from the tin, leave to cool completely on a rack.

Red cabbage hummus

Set aside 150 g of the red cabbage. Place the remainder of the red cabbage in a blender along with all the other ingredients up to and including the pepper, puree until smooth.

To serve

Cut the bread into slices, spread the hummus on top. Garnish with the reserved red cabbage, micro greens and cranberries.

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