Malted walnut seed loaf

Malted walnut seed loaf

  • Rating: 4 out of 5.20 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • , plus rising and proving
  • Easy
  • 12 slices

Top up on essential fatty acids, calcium and iron with this healthy and delicious bread

  • Freezable (Can be frozen for one month)
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal172
fat4g
saturates1g
carbs28g
sugars1g
fibre0g
protein7g
low insalt0.43g
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Ingredients

Method

  • STEP 1

    Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.

  • STEP 2

    Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

Goes well with

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    Rating: 4 out of 5.20 ratings
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