www.odlums.ie /recipes/seed-and-walnut-loaf/

What you need:

  • 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/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 Yoghurt (Natural or Hazelnut)

How to:

  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 yogurt together and add to the dry Ingredients. Stir until well blended.
  4. Transfer to the prepared tin and bake for 45 minutes - 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.
  6. Bread cuts better if left until the next day.
Super-Seed-Walnut-Loaf2

Super Seed and Walnut Loaf

Category

Breads

Cook Time

45 mins

What you need:

  • 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/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 Yoghurt (Natural or Hazelnut)

How to:

  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 yogurt together and add to the dry Ingredients. Stir until well blended.
  4. Transfer to the prepared tin and bake for 45 minutes - 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.
  6. Bread cuts better if left until the next day.
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