Sunday, 15 April 2012

Apple Walnut Flax Seed Bread



 Sweet Sunday morning.

Apple Walnut Flax Seed Bread
from Joy the Baker
makes one 20×10cm loaf  (*there was a little too much mixture for my pan and it over-flowed a teeny bit so next time I will hold about 1/2 cup of the mixture back)

1 cup plain flour
3/4 cup wholemeal flour
3/4 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon bi-carb soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk
65g unsalted butter, melted and slightly cooled
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 1/2 cup grated apples
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided
cinnamon and raw sugar for sprinkling

Preheat oven to 175 degrees C.

Grease and flour a 20x10cm loaf pan and set aside.

In a medium bowl, whisk together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.

In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract.

Mix the wet ingredients into the dry ingredients. Add the grated apples, flax seeds and half of the chopped walnuts. Fold to incorporate thoroughly.

Spoon batter into prepared pan (*see note above) and top with raw sugar, cinnamon and the rest of the walnuts.

Bake for about 50 minutes or until a skewer inserted in the center of the loaf comes out clean.

Let cool in the pan for 15 minutes then invert onto a cooling rack to cool.

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