Written By Sam Henselijn
Walnut Seed Loaf. This healthy and delicious malted walnut seed loaf is packed with iron, calcium, and fatty acids. Great pairing with soup! Have a look at the recipe:
Ingredients Walnut Seed Loaf
- Sunflower oil
- Walnut pieces (50g)
- Mixed seeds like sesame seeds, pumpkin seeds, hemp seeds, and linseeds (100g)
- Warm water (350ml)
- Salt (1 teaspoon)
- Fast-action dried yeast (7g)
- Strong wholemeal flour (500g)
Procedure Walnut Seed Loaf
- Use water, salt, yeast, and flour to form the dough.
- Put in most seeds, including the walnuts, while kneading the dough.
- Allow the dough to rise in a clean bowl, then place it back and make it into a large round shape.
- Preheat the oven to 220C/fan 200C/gas 7.
- Put in the leftover seeds and roll the dough before putting it on a tray for about 30 minutes to get a double size.
- You can set the bread in the oven to bake for about 15 minutes before reducing the heat to 190C/fan 170C/gas 5.
- Leave the dough to bake until the base has a hollow sound when tapped. Achieving this usually takes about 30 minutes.
- Then allow the bread to cool off entirely after placing it on a rack.
- You can put it in an airtight container after cooling off completely for about 3 days or freeze it for 1 month if you want it to remain fresh while you eat it days after.
Enjoy this Walnut Seed Loaf
Sam Henselijn Author’s Biography – Meet L’Orenta Nuts CEO
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