Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Apple and hazelnut loaf recipe

0 ratings

Make the most of versatile British apples by baking them into a delicious, nutty loaf - delicious served alongside a cheeseboard, or simply toasted with butter. See method

Serves 6
30 mins preparation, 30 mins cooking, plus proving
389 calories / serving
Vegetarian

Ingredients

300g (10oz) strong wholemeal bread flour
200g (7oz) strong white bread flour
1 tsp salt
1 tsp sugar
30g unsalted butter
1 x 7g sachet fast-action dried yeast
1½ red eating apples
50g (2oz) roasted chopped hazelnuts
1 tsp whole or semi-skimmed milk

If you haven't got any wholemeal bread, try using white instead

Each serving contains

Energy
1640kj
389kcal 19%
Fat
11g 16%
Saturates
3g 15%
Sugars
5g 5%
Salt
0.5g 9%

of the reference intake
Carbohydrate 64.2g Protein 12.3g Fibre 7.4g

Method

In a large mixing bowl, combine the flours, salt, sugar, butter, yeast and 300ml (1/2pt) warm water to form a dough. Knead, by hand, for 10 minutes, until smooth.
Cover the bowl with a piece of lightly oiled clingflm and leave to rise in a warm place for 1 hour, or until doubled in size.
Grease a 1kg (2lb) loaf tin. Peel and finely chop 1 apple. Tip out the dough onto a lightly floured surface and knead for 2 minutes. Fold in the chopped apple and hazelnuts and knead until evenly distributed. Transfer the dough to the prepared tin, cover with lightly oiled clingfim and leave to rise for 1 hour more.
Preheat the oven to gas 6, 200°C, fan 180°C. Finely slice the remaining 1/2 apple, leaving the skin on. Brush the apple slices with milk and arrange in a line on top of the dough. Brush again with milk.
Bake the loaf for 30 minutes, then remove from the oven and cover with foil (this will protect the apples against browning too quickly). Return to the oven for a further 15 minutes, until the loaf is risen and golden.

Top tip: If the loaf sounds hollow when you tap its base, it's cooked through.

See more Baking recipes