Australian Food by Bill Granger Seeded hazelnut rye loaf recipe Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Australian Food by Bill Granger Seeded hazelnut rye loaf recipe By You Magazine - February 28, 2021 Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day. I love this bread so much I could eat half the loaf in one sitting. Rye bread spread with ricotta is my favourite, with Scandi-style smoked salmon and dill on top. Photograph: Mikkel Vang MAKES 12-15 SLICES 3 tbsp light-flavoured oil, plus extra for greasing 100g milled linseeds 250g rye flour 125g oatmeal (or rolled oats) 100g hazelnuts 1 tsp sea salt 60g pumpkin seeds 100g runny honey Preheat the oven to 180C/ 160C fan/gas 4. Line a 21cm x 10cm loaf tin with baking paper and grease lightly with oil. Stir together the linseeds, rye flour, oatmeal, hazelnuts, salt and pumpkin seeds in a large bowl. Combine the honey, oil and 350ml warm water in a jug. Pour into the dry ingredients and stir well to combine. Spoon into the loaf tin. Bake for 1 hour 20 minutes, or until a skewer poked into the centre comes out clean. Leave to cool in the tin, then turn out to cool completely for a few hours, or until the next day. Slice thinly and toast to serve. Store in an airtight container. Now buy the book Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved