I'm in the midst of a computer crisis at the moment, and am writing this on a temperamental laptop, so apologies for the tardy post and the lack of photos ...... but if you make this bread you'll forgive me!!!
This beaut of a recipe comes from Kate, my wonderful (and sickeningly talented!) friend in Cork, full of goodness and tastes fantastic (actually a bit too fantastic, very hard to control portion size and quantity!) I tasted it with smoked salmon in Kate's house - perfection, and have since had it with the more pedestrian ham or cheese in my house (!) and it works beautifully with both.
I was given the recipe in pounds and ounces, and that's how I've made it but I have included the conversions, because I'm good like that!!!!!
Hazelnut Brown Bread
8oz/225g extra course brown flour
6oz/175g porridge oats
1 tsp bread (bicarbonate of) soda - sieved as always
1 1/2 tsp baking powder
1 tbsp pumpkin seeds*
1 tbsp poppy seeds*
1 tbsp linseeds*
1 tbsp sesame seeds*
1 carton hazelnut yogurt
* Use whatever seeds you like best - this is what I've used.
Preheat oven to 190 C
Line a loaf tin with parchment paper (or butter well)
Pour yogurt and eggs into a measuring jug add milk to bring the mixture to the pint (550 ml) level.
Combine the dry ingredients in a large bowl.
Add the wet ingredients to the dry and combine well.
Bake for 3/4 to 1 hour, until it sounds hollow when tapped on the bottom.
Allow to cook on a wire rack.