* Bible Bread by Fiona Brown – taken from Cyndi O’Meara recipes


2 ½ cups organic unbleached white flour
1 tablespoon sesame seeds
2 tablespoons organic raw sugar
1 tablespoon sunflower seeds
1 tablespoon maize flour
1 tablespoon ground almonds
1 tablespoon soy flour
1 tablespoon linseeds
1 tablespoon pumpkin seeds
1 tablespoon besan flour
2 tablespoons rolled oats
1 1/3 cups filtered water
1 tablespoon organic cold-pressed oil
1 ½ teaspoons sea salt
1 teaspoon dried yeast.

 * options – instead of white flour you can use organic wholemeal flour or wholemeal spelt four.


Place all ingredients into the bread maker. In the order suggested by your bread maker instructions.

Loaf size 750g. Bake on a approx. 4 hour setting.

 The Super Mix :

To save time make up a dry mixture in advance. Instead of tablespoons use cups:
1 cup sesame seeds
2 cups organic raw sugar
1 cup sunflower seeds
1 cup maize flour
1 cup ground almonds
1 cup soy flour
1 cup linseeds
1 cup pumpkin seeds
1 cup besan flour
2 cups rolled oats

Measure all of the above into an airtight container mix thoroughly and store in a cool dark place. When making the bread just use one heaped cup of The Super Mix instead of measuring out all the dry ingredients separately

More news from Cyndi O’Meara and about the Bible Bread go to the below

3 thoughts on “* Bible Bread by Fiona Brown – taken from Cyndi O’Meara recipes

  1. I have tried a couple of times using the spelt flour & they look great until the heat comes on & they sink in the middle. Any suggestions, thanks in advance. Rgs Robin


  2. Thank you so much for your version of Cyndi’s bread. I have made so many loaves out of her Changing Habits book all edible but not quite right. I made your recipe today, perfect! Thanks again.


  3. Hi, Wat if I don’t have or don’t want to use a bread maker, I would like to bake in my electric oven. What is the procedure then? resting time and proofing time of dough?, I guess baking for 20-25min at 230 degrees centigrades.


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