Catch up on

Seed and Walnut Bread

Wed, 9 September 2020

There's nothing better than delicious home-made bread coming into autumn as Catherine Leyden will be making seed and walnut bread!

Ingredients

• 350g/12oz Odlums Coarse Wholemeal
• 125g/4oz Odlums Cream Plain Flour
• Pinch of Salt
• 1 teaspoon Shamrock Bread Soda, sieved
• 100g packet Shamrock Chopped Walnuts
• 25g/1 oz Sesame Seeds
• 25g/1 oz Sunflower Seeds
• 25g/1 oz Pumpkin Seeds
• 25g/1 oz Poppy Seeds
• 1 tablespoon Shamrock Demerara Brown Sugar
• 2 dessertspoons Oil
• 300ml/½pt Milk
• 125g Yoghurt (Natural or Hazelnut)

Method
1. Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
2. Put wholemeal, cream flour, salt, sieved bread soda, walnuts, seeds and sugar into a mixing bowl and mix well together.
3. In a jug combine the oil, milk and yoghurt together and add to the dry ingredients. Stir until well blended.
4. Transfer to the prepared tin and bake for 45 mins - 1 hour. Bread is baked when tapped underneath and it has a hollow sound.
5. Wrap in a clean tea towel and allow to cool. Bread cuts better if left until the next day.