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Be inspired every day with Living North
Honeyed Wheaten Bread with Jumbled Nuts, Seeds and Fruit Second Helpings by Sue Quinn (Quadrille, £18.99), Photography © Facundo Bustamante
March 2024
Reading time 2 Minutes
If your store cupboard (pantry) is littered with half-used packets of nuts, seeds and dried fruit, stop here. This loaf doesn't care if nuts are soft and past their prime, or whether you add particular seeds or dried fruit. Tumble in what's lurking in your store cupboard and you'll be rewarded with a highly moreish loaf that's heavenly spread thickly with good salty butter and/or golden syrup or served with cheese.
20 minutes
Cooking time:
45–50 minutes
nuts, seeds, dried fruit
  • 60g cold unsalted butter, cut into small cubes, plus extra for greasing
  • 180g wholemeal flour
  • 180g plain flour
  • 30g porridge oats, plus extra for scattering on top
  • 1 tsp bicarbonate of soda
  • 1⁄4 tsp fine sea salt
  • 40g mixed nuts, lightly toasted and roughly chopped
  • 40g mixed seeds
  • 80g mixed dried fruit, roughly chopped
  • 60g runny honey
  • 250g Greek yoghurt, crème fraîche or soured cream (or a mixture)
  • 5 tbsp milk, or as much as needed

Preheat the oven to 180C/160C fan/350F/Gas mark 4. Grease a loaf tin roughly 23 x 13 x 7cm and line the long sides and base with one large sheet of baking paper that overhangs the sides.

In a large bowl, combine the flours, oats, bicarbonate of soda and salt by stirring with a fork. Rub the cubed butter into the flour mixture with your fingertips until it resembles breadcrumbs. Add the nuts, seeds and dried fruit and mix to evenly distribute – hands work best for this.

Mix the honey into the yoghurt, then stir into the dry mixture. Gradually add the milk, mixing with your hands between each addition, to make a sticky dough. Scrape the dough into the prepared tin and smooth the top with the back of a wet spoon, pushing it into the corners.

Scatter over a small handful of oats. Bake for 45–50 minutes, or until risen and golden, and a skewer inserted into the centre comes out clean. Leave in the tin for 10 minutes, then lift out onto a wire rack to cool, using the baking paper as handles.

Try …
Using leftover porridge instead of uncooked oats. Omit the 30g oats, reduce the yoghurt to 200g and stir in 60g cold porridge.

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