Feta & Sundried Tomato bread with Walnuts & Seeds

(as demonstrated by Jenny Bristow at St Moluas’ Autumn Evening)
Using the Love Olive Range

Baking your own bread has never been easier and this recipe is packed with powerful energy foods of seeds and nuts. I have used the best of the seasons tomatoes, walnuts and a mixture of seeds in this recipe for health and texture.

Serves 6

Oven Temp: 200°C/400°F
Cooking Time: 20-25 mins.

450g/1 lb Soda Bread self raising flour
75g/2oz porridge oats
Pinch salt
2 dsp Broighter Gold Rapeseed oil.
1 egg (lightly beaten)
250ml/½ pt buttermilk
50g/2oz walnuts (chopped)
25g/1oz mixed seeds
100g/4oz Feta cheese
50 g/2oz sundried tomatoes


Lightly grease a 1 lb loaf tin.

To make the bread, sieve the flour and salt into a bowl. Add the walnuts, seeds, feta cheese, sundried tomatoes, oil, egg and buttermilk mixing to form a soft dough. No need to knead, transfer to the tin and bake in the middle shelf of the oven for 20-25 mins. until golden, risen and firm.

Remove from the oven and cut into chunky slices and serve.

Tip: this bread is also good just eaten on its own without a topping for a great energy power boost.