Fall back in love with lunch: Seeded hazelnut rye loaf

Fall back in love with lunch: Seeded hazelnut rye loaf

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.

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.