-
-
Add this recipe to your binder
This recipe is in your binder
-
Apple and hazelnut loaf recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
0 ratings
Make the most of versatile British apples by baking them into a delicious, nutty loaf - delicious served alongside a cheeseboard, or simply toasted with butter. See method
Ingredients
- 300g (10oz) strong wholemeal bread flour
- 200g (7oz) strong white bread flour
- 1 tsp salt
- 1 tsp sugar
- 30g unsalted butter
- 1 x 7g sachet fast-action dried yeast
- 1½ red eating apples
- 50g (2oz) roasted chopped hazelnuts
- 1 tsp whole or semi-skimmed milk
If you haven't got any wholemeal bread, try using white instead
Each serving contains
-
Energy
1640kj
389kcal
19%
-
Fat
11g
16%
-
Saturates
3g
15%
-
Sugars
5g
5%
-
Salt
0.5g
9%
of the reference intake
Carbohydrate 64.2g
Protein 12.3g
Fibre 7.4g
Method
- In a large mixing bowl, combine the flours, salt, sugar, butter, yeast and 300ml (1/2pt) warm water to form a dough. Knead, by hand, for 10 minutes, until smooth.
- Cover the bowl with a piece of lightly oiled clingflm and leave to rise in a warm place for 1 hour, or until doubled in size.
- Grease a 1kg (2lb) loaf tin. Peel and finely chop 1 apple. Tip out the dough onto a lightly floured surface and knead for 2 minutes. Fold in the chopped apple and hazelnuts and knead until evenly distributed. Transfer the dough to the prepared tin, cover with lightly oiled clingfim and leave to rise for 1 hour more.
- Preheat the oven to gas 6, 200°C, fan 180°C. Finely slice the remaining 1/2 apple, leaving the skin on. Brush the apple slices with milk and arrange in a line on top of the dough. Brush again with milk.
- Bake the loaf for 30 minutes, then remove from the oven and cover with foil (this will protect the apples against browning too quickly). Return to the oven for a further 15 minutes, until the loaf is risen and golden.
Top tip: If the loaf sounds hollow when you tap its base, it's cooked through.
See more Baking recipes