SMITTEN KITCHEN BANANA BREAD RECIPES

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MARY BERRY NORDIC SEED & NUT LOAF RECIPE | BBC2 LOVE TO ...



Mary Berry Nordic Seed & Nut Loaf Recipe | BBC2 Love to ... image

This gluten-free, nourishing and seed-packed bread from Mary Berry pairs perfectly with smoked salmon and charcuterie.

Provided by Mary Berry

Total Time 50 minutes

Cook Time 50 minutes

Yield Makes 1 x 900g (2lb) loaf

Number Of Ingredients 1

Steps:

  • Preheat the oven to 180°C/160°C fan/Gas 4. Grease the base and sides of a 900g (2lb) loaf tin and line with non-stick baking paper.

    Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.

    Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.

    Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.

    Slice into thin slices to serve.

    Mary’s tips:

    Can be made up to a day before.

    Freezes well.

MARY BERRY NORDIC SEED & NUT LOAF RECIPE | BBC2 LOVE TO ...



Mary Berry Nordic Seed & Nut Loaf Recipe | BBC2 Love to ... image

This gluten-free, nourishing and seed-packed bread from Mary Berry pairs perfectly with smoked salmon and charcuterie.

Provided by Mary Berry

Total Time 50 minutes

Cook Time 50 minutes

Yield Makes 1 x 900g (2lb) loaf

Number Of Ingredients 1

Steps:

  • Preheat the oven to 180°C/160°C fan/Gas 4. Grease the base and sides of a 900g (2lb) loaf tin and line with non-stick baking paper.

    Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.

    Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.

    Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.

    Slice into thin slices to serve.

    Mary’s tips:

    Can be made up to a day before.

    Freezes well.

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