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, plus extra for greasing
100g milled linseeds
250g rye flour
125g oatmeal (or rolled oats)
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, oatmeal, hazelnuts, salt and 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.