Authentic Mullein Flowers 20g ingredient image — not a photograph of finished loaf.

Ingredients

• 2 tablespoons dried Mullein Flowers
• 250 ml freshly boiled water
• 200 g plain flour
• 80 g rolled oats, plus a little extra for the top
• 2 teaspoons baking powder
• ½ teaspoon ground cinnamon
• Pinch of salt
• 2 eggs
• 80 g honey
• 60 g melted butter
• 1 teaspoon vanilla extract

How to prepare

1. Preheat the oven to 180°C and line a loaf tin.
2. Place the dried Mullein Flowers in a heatproof jug, pour over 250 ml freshly boiled water, cover and steep for 10 minutes.
3. Fine-strain thoroughly through a fine tea filter or cloth to remove Mullein Flowers and fine plant hairs. Measure 180 ml of the filtered infusion and let it cool.
4. Combine the flour, 80 g rolled oats, baking powder, cinnamon and salt in a bowl.
5. Separately whisk the eggs, honey, melted butter, vanilla and 180 ml cooled, fine-strained infusion.
6. Gently fold the wet ingredients into the dry ingredients until just combined.
7. Spoon into the lined loaf tin, sprinkle with a little extra rolled oats and bake at 180°C for about 35–45 minutes, until a skewer inserted into the centre comes out clean.
8. Allow the loaf to cool slightly before slicing.

Kitchen notes

Contains wheat/gluten, eggs and dairy; rolled oats may carry gluten cross-contact. Honey is not suitable for infants under 12 months. Use appropriately identified culinary-grade dried Mullein Flowers (Verbascum thapsus). Mullein flowers contain very fine hairs that may irritate the throat: remove them by thorough fine filtering before adding the infusion to food. The original archive does not provide a tested loaf-tin size, yield or storage period. No medical claims are made.