This bread is always popular and, according to my mother-in-law, the end result is even better than her favourite shop-bought bread!
Ingredients
| Walnuts | 0.5 cup / 50g |
| Hazelnuts | 0.5 cup / 100g |
| Oats | 0.5 cup / 50g |
| Mixed seeds (e.g. chia, linseeds, sesame seeds, sunflower seeds) | 10 Tbsp total |
| Warm water | 0.75 cup / 200ml |
| Wholemeal flour | 2.75 cups / 350g |
| Dried yeast | 1 package (approx. 7g) |
| Salt | 2 tsp |
| Warm water | Approx. 1.25 cups / 300ml |
Steps
Add the nuts to a small pan and turn the heat up high.
Toast the nuts, stirring frequently and keeping a close eye on them until they are brown and smell amazing.
Add the oats and the seeds to a large bowl and stir in the water.
Cover with a tea towel and set aside for at least an hour.
Add the flour, salt and yeast to the bowl with the oats and seeds.
Add 200ml of warm water and either mix using dough hooks or knead by hand.
The mixture will be quite dry- keep adding the remaining 100ml of water until all the flour is mixed in. It’s not too important exactly how wet the dough is- you can add more flour if too wet or more water if too dry. I tend to make dough on the wetter side and find it works no problem.
Cover the dough with the towel and leave for 1-2 hours.
Heat the oven to 200 degrees Celsius.
Line a small loaf tin with parchment paper.
Mix or knead the dough again for a few minutes, adding in the toasted nuts.
Add the dough to the lined loaf tin and score down the middle.
Bake for 40 minutes and check to see if the loaf sounds hollow when tapped on the bottom. Depending on your oven, you might need to cook for another 10 minutes.
Leave to cool and enjoy!
Note
Any mixture of seeds you like or have on hand works fine, just use 10 Tbsp in total.
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