Fall Back In Love With Lunch: Seeded Hazelnut Rye Loaf
I love this bread so much I could eat half the loaf in one sitting.
Rye bread spread with ricotta is my favourite, with Scandi-style smoked salmon and dill on top.
MAKES 12-15 slices
3 tbsp light-flavoured oil, dạy làm bánh âu plus extra for greasing
100g milled linseeds
250g rye flour
125g oatmeal (or rolled oats)
100g hazelnuts
1 tsp sea salt
60g pumpkin seeds
100g runny honey
Preheat the oven to 180C/ 160C fan/gas 4.
Line a 21cm x 10cm loaf tin with baking paper and grease lightly with oil. Stir together the linseeds, rye flour, dạy làm bánh nướng oatmeal, hazelnuts, dạy làm bánh trung thu salt and dạy làm bánh thông dụng pumpkin seeds in a large bowl.Combine the honey, oil and 350ml warm water in a jug. Pour into the dry ingredients and stir well to combine.
Spoon into the loaf tin.Bake for 1 hour 20 minutes, or until a skewer poked into the centre comes out clean. Leave to cool in the tin, then turn out to cool completely for a few hours, or until the next day.Slice thinly and toast to serve.
Store in an airtight container.
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