I made one batch and separated to cook in two
loaf tins which worked brilliantly!
(For the loaf pictured I used a deep
loaf tin which is approximately 17.5 cm x 8.5 cm measured at the base).
Not exact matches
Perhaps try using a different sized
loaf tin, I use a
tin which is 22 cm long, 12 cm wide and 6 cm deep.
Hi Ella — Just trying your Superfood Bread recipe — it produced a HUGE quantity of mix
which I have put into one large
loaf tin and one smaller one.
Having found your recipe here on your blog
which specified a
loaf tin, that's what I've gone for — will report back progress.
I only changed 2 things - I baked it in a
loaf tin,
which worked wonderfully, and I also did not line the
tin with baking paper.
chips in only one
loaf —
which was a great reason to make it in smaller
tins!
Recently I bought a
loaf pan
which was huge compared to the small
loaf tins I had earlier.
You can also use a silicone pan,
which requires no oil, or a silicon muffin
tin,
which makes a dozen «mini»
loaves.
I transferred it into a 28.5 cm x 13.5 cm
loaf tin and baked it for about 45 mins at 160C
which worked a treat.
So this delicious Dark Chocolate and Orange Pecan
Loaf recipe with buckwheat flour is made using a food processor which is so easy, because you just throw the ingredients in, whizz it up, pour into the loaf tin and pop it in the o
Loaf recipe with buckwheat flour is made using a food processor
which is so easy, because you just throw the ingredients in, whizz it up, pour into the
loaf tin and pop it in the o
loaf tin and pop it in the oven.
I use these handy
loaf tin liners
which I get in the supermarket.
I also highly recommend making a double batch —
which makes all the chopping and shredding totally worthwhile — and baking some of it as individual
loaves in parchment lined muffin
tins.