Wholegrain Nutty Bread

From whisking and mixing to proving and baking, making bread is a great way to have fun in the kitchen!

With the bank holiday weekend ahead, we’ve teamed up with Neff Kitchens so you can enjoy fresh, home-baked bread. With juicy currants, crunchy hazelnuts and hints of sweet maple syrup, this wholesome loaf is full of flavours.


3 tbsp raisins or currants

135 g sunflower seeds

90 g linseed

65 g hazelnuts

145 g oat flakes

20 g chia seeds

40 g flea seeds (Psyllium)

1 tbsp maple syrup

3 tbsp coconut oil or any other neutral vegetable oil

350 ml water

1 flat teaspoon salt


Soak the raisins or currants in water for one hour, and then drain gently.

Cover the loaf pan with baking paper. 

Mix the sunflower seeds, linseeds, hazelnuts, oat flakes, chia seeds and flea seeds with the drained raisins and place in the loaf pan.

Next, mix the maple syrup, oil, water and salt in a small bowl and pour over the dry ingredients. Allow swelling for at least three hours at room temperature. Use a spoon to squish the dough and add 2 tablespoons of water if you think it is too dry.

Preheat the oven to 175°C.

Bake the bread for 20 minutes at shelf position 2. Remove the bread from the oven and gently lift it directly on the oven grid. Bake for another 40 minutes until golden.

Once cooked, allow the bread to cool before serving.

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