Cook Time: 45 - 60 Minutes
What you need
- 350g/12 oz Odlums Coarse Wholemeal Flour
- 25g/1 oz Odlums Wheat Bran
- 1 tablespoon Brown Sugar
- Pinch of Salt
- 1 teaspoon Shamrock Bread Soda, sieved
- 50g/2 oz Shamrock Apricots, chopped
- 1 tablespoon Sunflower Seeds
- 80g packet Shamrock Chopped Walnuts
- 1 tablespoon Vegetable Oil
- 300ml/½ pt Milk
- 125g carton Yoghurt (Natural or Hazelnut)
- Odlums Porridge Oats or sesame seeds, for sprinkling
Recipe Steps
- Preheat oven to 200°C/400°F/Gas 6. Grease a 900g/2lb loaf tin.
- Put wholemeal, wheat bran, sugar, salt and sieved bread soda into a mixing bowl. Add the apricots, sunflower seeds and walnuts and mix well to combine.
- Add the oil, milk and yoghurt and stir until well blended. Mixture will be quite wet.
- Transfer to the prepared tin, sprinkle with oats or sesame seeds and bake for 45-60 minutes. Bread is baked when tapped underneath and it has a hollow sound.
- Wrap in a clean tea towel and allow to cool. Bread cuts better if left until the next day.
