Apple and hazelnut loaf recipe
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- Serves 6
- 30 mins preparation, 30 mins cooking, plus proving
- 389 calories / serving
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
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Shop ingredientsEach serving contains
- Energy
- 1640kJ 389.0kcal
- Fat
- 11g
- Saturates
- 3g
- Salt
- 0.5g
- Sugars
- 5g
of the Reference intake
Carbohydrate 64.2gProtein 12.3gFibre 7.4g
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- In a large mixing bowl, combine theflours, 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 choppedappleandhazelnutsand 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
