Dunkin' duos: Easy walnut & rye soda loaf
MAKES 1 X 22cm LOAF
unsalted butter for tin
120g wholemeal rye flour plus extra for dusting
120g plain flour
60g coarsely chopped walnuts
¾ tsp sea salt
¾ tsp bicarbonate of soda sifted
1 medium egg
1 x 284ml pack of buttermilk
♥ Preheat the oven to 210C/190C fan/gas 6½. Butter a nonstick loaf tin about 22cm long (about 1.1 litre capacity) and dust with wholemeal rye flour.
♥ Combine the flours, nuts, salt and bicarbonate of soda in a large bowl. Whisk the egg and buttermilk together in a medium bowl, tip on to the dry ingredients and mix with a wooden spoon until roughly blended, then bring the dough together using your hands. It will be sticky at this point, so throw another handful of flour over and turn it a couple of times to smooth it a little, without kneading.
♥ Gently press the dough into the tin and make a line down the centre about 1cm deep. Dust with a little wholemeal flour and bake for 30-35 minutes until risen and golden. Run a knife around the edge and tip the loaf out of the tin; the base should sound hollow when tapped. Leave the loaf to cool on a wire rack. It will be good for a few days and makes a great accompaniment for cheese. It can also be reheated wrapped in foil for 15 minutes at 180C/160C fan/gas 4.
