Seed and Walnut Loaf from A Year in a Scots Kitchen by Catherine Brown
An easy-mix loaf with walnuts and sesame seeds as the flavouring combined with soured cream to make a dense moist, springy texture. May also be used as a savoury loaf with soups, salads and cheese.
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Cooking tools:
- Oven
- Loaf pan
- Mixing bowl
- Wooden spoon
- Measuring cup
- Measuring spoon
Ingredients
- 2 tablespoons sesame seeds
- 2 eggs
- 150 g (6oz) finely chopped walnuts
- 300 ml (10fl oz) soured cream
- 250 g (8oz) self-raising ‘cake’ flour
- ½ teaspoon bicarbonate of soda
- 60 ml (2fl oz) olive oil
- 50 g (2oz) soft brown sugar
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