Super Seed and Walnut Loaf

Wed, 12 October 2016

Catherine Leyden was in the kitchen to make this delicious seed and walnut loaf.

Ingredients

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

Method

Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.

Put wholemeal, cream flour, salt, sieved bread soda, walnuts, seeds and sugar into a mixing bowl and mix well together.

In a jug combine the oil, milk and yogurt together and add to the dry ingredients. Stir until well blended.

Transfer to the prepared tin and bake for 45 minutes – 1 hour. Bread is baked when tapped underneath and it has a hollow sound.

Wrap in a clean tea towel and allow to cool.

Bread cuts better if left until the next day.