Breakfast bread

On Friday I made this bread – Apple Walnut Flax Seed Bread. The recipe came from Joy the Baker blog, which is a new found cooking blog that I’m reading like a mad woman. Thank you Joy for this wonderful breakfast (or anytime) bread!

I will have to say, but it was delicious and everyone who has tried it, agrees with me. It was pretty easy to make, which is always a good thing but there were two issues I had with this recipe. The first was trying to find Flax Seed or as I found out in the UK, they are called Linseed. Health food shop had some – phew. The second was trying to convert the recipe in to UK metric instead of cup measurement. Thanks to the Delia site I have now realised that converting it isn’t as simple as I first thought. So many searches came back with just one answer – 1 cup = 150 grams. Of course, I didn’t realise that this is in volume so 1 cup = 150 grams doesn’t work the same for flour or sugar or fruit or nuts. Luckily, after finding the Delia page that explained this I then could search for all the correct measurements. Below is the recipe with the UK conversions included for anyone who would like to try the recipe out.

Apple Walnut Flax Seed Bread

makes one 9×5-inch loaf

1 cup all-purpose flour – 150 grams
3/4 cup whole wheat flour – 85 grams
3/4 cup brown sugar, packed – 150 grams
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
generous pinch freshly ground nutmeg
2/3 cup buttermilk – 1/2 pint or 8 fluid ounces
1/3 cup unsalted butter, melted and slightly cooled – 75 grams
1 teaspoon vanilla extract
2 large eggs, lightly beaten
1 cup grated apples – 150 grams (basically 2 apples are needed for the grated and chopped)
1/2 cup coarsely chopped apples – 75 grams
1 tablespoon flax seeds
3/4 cup coarsely chopped walnuts, divided – 110 grams
cinnamon and sugar for sprinkling

Preheat oven to 350 degrees F. – 180 C

Grease and flour a 9×5×3-inch loaf pan and set aside. In a medium bowl, whisk mix together flours, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. In a small bowl, whisk together buttermilk, eggs, melted butter and vanilla extract. Mix the wet ingredients into the dry ingredients.  Add the grated apples, chopped apples flax seeds and half of the chopped walnuts.  Fold to incorporate thoroughly. Spoon batter into prepared pan and top with granulated sugar, cinnamon and the rest of the walnuts. Bake for 40 to 50 minutes or until a skewer inserted in the center of the loaf comes out clean. Let cool in the pan for 15 minutes then invert onto a cooling rack to cool before wrapping or putting in a cake tin like I did after at least eating a few slices.

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