Avocado Sandwich
Prep time: 
Cook time: 
Total time: 
Serves: 6
Avocado Sandwich
  • 500 ml (2 C) nutty wheat flour
  • 500 ml (2 C) cake flour
  • 5 ml (1 t) salt
  • 15 ml (1 T) brown sugar
  • 1 x 10 g packet dried yeast
  • 15 ml (1 T) sunflower oil
  • 500 ml (2 C) lukewarm water
  • 15 ml (1 T) mixed seeds
  • a little water for brushing
  • 2 large red tomatoes
  • 1 small red onion
  • handful coriander leaves
  • juice of one lemon juice
  • salt and freshly ground black pepper
  • 3 whole avocados
  1. Mix the nutty wheat, flour, salt and sugar and yeast together.
  2. Make a well in the center of the flour and add the oil.
  3. Add enough of the warm water to the flour to form a soft dough with the consistency of thick batter.
  4. Spoon the dough into a bread loaf pan that has been sprayed with non-stick spray.
  5. Leave the bread to rise in a warm place until the dough has doubled in size.
  6. Brush the top of the dough very lightly with a little water and sprinkle with the seeds.
  7. Bake the bread in an oven that has been preheated to 180˚C for one hour or until a skewer inserted in the middle comes out clean.
  8. Turn the bread out onto a cooling rack to cool completely before slicing.
  1. Chop the tomatoes and onions into small even sized pieces.
  2. Thoroughly wash the coriander, finely chop and add to the tomato mix.
  3. Add the half of the lemon juice. Season to taste with salt and set aside.
  4. Peel and core the avocados and use a fork to coarsely mash the flesh.
  5. Stir the avocado into the tomato and onion mix.
  6. Season to taste with the remaining lemon juice, salt and pepper.
  7. Serve.
Recipe by Pomegranate Days at http://www.pomegranatedays.co.za/avocado-sandwich/