SEED & WALNUT LOAF

BACK

An easy-mix loaf with walnuts and sesame seeds as the flavouring combined with soured cream to make a dense moist, springy texture. May also be used as a savoury loaf with soups, salads and cheese.

 

INGREDIENTS

2 tablespoons sesame seeds

25Og (8oz) self-raising 'cake' flour

1/2 teaspoon bicarbonate of soda

60ml (2fl oz) olive oil

50p (2 oz) soft brown sugar

2 eggs

150g (6oz) finely chopped walnuts

300ml (10 fl oz) soured cream

METHOD

Preheat the oven to gas mark 5/190C/37SF. Grease and coat with sesame seeds: two 1 litre (1 3/4 pint) loaf tins. Sift the flour and bicarbonate of soda into one bowl and mix well. Put the oil, sugar, eggs into another large bowl and beat to mix thoroughly for about 30 seconds. Add the flour, nuts and soured cream and stir in, mixing until smooth. Pour immediately into prepared tin. Bake for 40 minutes in the middle of the oven.

Test for readiness when a skewer inserted into the middle comes out clean. Cool in the tin for ten minutes, finish cooling on a rack. Serve while warm, or wrap tightly in cling film.

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS