Sunflower seed bread

Here’s a recipe I found in a bag of Melbio flour from the Étienne Lerat mill, bought in an organic mini-market in Nantes. It’s fairly unusual and quick to make, since there’s no rising time. You knead the dough and put the bread in the oven for a rise at 50 °C and baking at 180 °C. So no need to worry about avoiding draughts or holding the temperature. Some will say it’s not real bread, but honestly, this bread has far more advantages than drawbacks. If friends call you two or three hours before a meal, you can make them this bread. Of course, you can choose (and I recommend it) organic flour and organic seeds. I buy my T65 flour in 5 kg bags from a mill. The bag costs barely €7. Enough for several loaves. It’s always good to know what’s in a product, and it’s reassuring to eat healthily and feed your children without worry. Some may think it’s an absolute luxury (because it’s not so long since people in France could go without), but junk food also brings on many illnesses you can avoid without breaking the bank.