Hazelnut and honey loaf
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Ingredients
250g wholewheat flour
180g plain flour
20g porridge oats
1 tbsp wheatgerm
1 tsp bread soda
1 tsp sea salt
350ml buttermilk
1 egg, lightly beaten
2 tsp honey
generous handful of hazelnuts, toasted and chopped
Method
Heat your oven to 200°C. Oil a 2lb loaf tin and line the base of it with a strip of parchment.
Mix the flours, porridge and wheatgerm together in a large bowl. Sieve in the bread soda and salt and stir them in well.
Mix the buttermilk, egg and honey together.
Make a well in the dry ingredients and stir in the wet. When everything is combined stir in the hazelnuts.
Scoop the mixture into the prepared tin and bake for about 50 minutes until it is golden on top and a skewer comes out clean.
Use the ends of the baking parchment to help you ease the loaf from the tin and allow to cool on a wire rack.
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