Makes 12 slices
1 x 7 g sachet of dried yeast
375ml lukewarm water
1 tsp sugar
230g wholemeal flour
100g almond meal
2 scoops True WPI90 Natural protein
50g pumpkin seeds
4 large eggs
Preheat the oven to 190 degrees Celsius and line a 1.5-litre loaf tin with greaseproof paper.
Fill a jug with 375ml of lukewarm water, add the yeast and sugar, then mix with a fork until combined and set aside for 5 minutes.
Place the flour, almond meal and all the seeds into a large bowl with a pinch of sea salt and make a well in the middle.
Crack the eggs into the yeast mixture and whisk together. Next, pour this into the well of the dry ingredients and stir until combined.
Pour into the prepared tin and bake it for 45 minutes, or until golden on top and an inserted skewer comes out clean. Transfer to a wire rack to cool for at least 20 minutes before eating.