Steffi Knowles-Dellner’s Seeded Apple Bread With Honey & Thyme


This recipe is a bit like a fruitbread, with the apples lending sweetness, but not so much that this feels like a cake. Toasted, it is fantastic for breakfast spread with cream cheese or salted butter

• 75g oats
• 300g wholemeal flour
• 2 teaspoons bicarbonate of soda
• 65g flaxseeds
• 65g blanched hazelnuts, roughly chopped
• 350g greek yogurt
• 1 egg, beaten
• 4 tablespoons best-quality honey
• 2 small eating apples, peeled, cored and cubed
• 2 thyme sprigs, leaves picked and roughly chopped
• 2-3 tablespoons mixed seeds, such as pumpkin, sunflower, flaxseeds, sesame – whatever you have to hand
• butter, for greasing and to serve

1 Preheat the oven to 175°C and grease and line a 900g loaf tin with baking parchment. Mix the oats, flour, bicarbonate of soda, flaxseeds and hazelnuts with 1 teaspoon salt together in a large bowl. Stir through the yogurt, egg, honey, apples and thyme.
2 Pour the mixture into the prepared loaf tin and sprinkle over the mixed seeds. Bake for 1 hour 20 minutes, or until a cocktail stick comes out clean. If the loaf is going too brown but not yet cooked through, cover with foil and continue baking.
3 Remove from the oven and allow to cool completely before slicing and serving spread with butter.

Recipe courtesy of Steffi Knowles-Deller, extracted from Lagom

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