Oatmeal and Hazelnut Loaf from A Year in a Scots Kitchen by Catherine Brown
Another easy-mix savoury loaf with a dense crumb and lively character.
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Cooking tools:
- Oven
- Kitchen scale
- Loaf pan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
Ingredients
- 1 tablespoon blossom or heather honey
- 2 eggs
- 300 ml (10fl oz) soured cream
- 250 g (8oz) self-raising ‘cake’ flour
- ½ teaspoon bicarbonate of soda
- 125 g (4oz) ground hazel nuts
- 60 ml (2fl oz) olive oil
- 125 g (4oz) fine oatmeal
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