A quick and easy bread recipe with no yeast or proving required. Delicious with flavours of honey, nuts and tangy orange and as an added bonus, it's nutritious too!
This Orange Nut Bread is tasty eaten on its own but try it served with butter and orange marmalade, or even honey. To make it nut- free substitute 100g dried apricots for the nuts.
Make this in a 3lb loaf tin or divide the mixture between 2lb and 1lb tins.
350g wholemeal spelt flour
350g white spelt flour
4 tsps baking powder
1 tsp salt
2 tbsps vegetable oil
90ml orange juice (about 1 large orange)
Zest of 2 oranges
100g chopped mixed nuts
Preheat the oven to 180c/160c fan/ gas 4 and line a 3lb loaf tin.
In a jug or bowl whisk together the milk, egg, orange juice, oil and honey until well blended, then stir in the orange zest.
Place both the flours, baking powder and salt in a large bowl and mix together.
Pour the wet ingredients into the flour mixture and mix until until just moist.
Stir in the chopped nuts.
Turn the mixture into the prepared loaf tin/s and bake for about 1 hour or until a cocktail stick comes out clean.
Leave to cool in the tins for about 10 minutes before transferring to a cooling rack.