Persimmon, Rosemary, Hazelnut & Cardamom Loaf
Fill your home with the gorgeous aroma of freshly baked savoury-sweet bread straight from your oven. Delicious served with Sticky Balsamic and extra virgin olive oil as a starter, savoury afternoon tea or with a hearty bowl of soup.
Prep Time: 15 minutes
Bake Time: 60 minutes
Servings: 8 Slices (1 Loaf)
Ingredients
- 120gm Hazelnuts, chopped & roasted
- 40ml Rich Glen signature Olive Oil
- 60 gm Rolled Oats
- 450 gm Woodstock Spitfire Whole-wheat Flour - find instore
- Handful of fresh Rosemary, finely chopped
- ¼ tsp Baking Soda
- 2 tsp Baking Powder
- ½ tsp Cardamom
- ¼ tsp Nutmeg, grated
- 1 Tbsp Malt Powder
- 1 tsp Murray river salt flakes - find instore or online
- 3 Free-range farm fresh eggs, beaten
- 2 fresh persimmons, chopped
- 1 ½ cup Buttermilk
- Rich Glen Sticky Balsamic + Rich Glen signature Olive Oil to serve
Directions
- Preheat your oven to 160°C. Spread the chopped hazelnuts on a baking tray and toast until lightly golden, about 4 minutes.
- Lightly oil one loaf tin (11cm wide x 25.5cm long) and coat liberally with extra ‘Spitfire’ Flour to prevent sticking.
- In a saucepan, melt the butter over medium heat with fresh sage leaves. Heat until the butter starts to brown and the sage leaves turn crispy. Remove from heat and keep warm so the butter doesn’t solidify.
- In a large bowl, combine the cooled toasted hazelnuts with the remaining dry ingredients.
- In a separate bowl, whisk together the eggs, buttermilk, olive oil, and the chopped persimmon.
- Gradually add the wet mixture to the dry ingredients, and gently mix.
- Spoon the dough into the prepared loaf tin and smooth the top with the back of a spoon.
- Bake for 1 hour or until a skewer comes out clean.
- Serve warm or at room temperature with olive oil and Sticky Balsamic.
- Store in a sealed bag in the refrigerator for up to a week.
