Australian Food by Bill Granger: Seeded hazelnut, rye loaf recipe

Bored by yet another rushed sandwich? Bill Granger, the man behind the legendary Granger & Co restaurants, has turned lunch into the most delicious dish of the day.

I love this bread so much I could eat half the loaf in one sitting. Rye bread spread with ricotta is my favourite, with Scandi-style smoked salmon and dill on top.

Photograph: Mikkel Vang


3 tbsp light-flavoured oil, plus extra for greasing

100g milled linseeds

250g rye flour

125g oatmeal (or rolled oats)

100g hazelnuts

1 tsp sea salt

60g pumpkin seeds

100g runny honey

  1. Preheat the oven to 180C/ 160C fan/gas 4. Line a 21cm x 10cm loaf tin with baking paper and grease lightly with oil. Stir together the linseeds, rye flour, oatmeal, hazelnuts, salt and pumpkin seeds in a large bowl.
  2. Combine the honey, oil and 350ml warm water in a jug. Pour into the dry ingredients and stir well to combine. Spoon into the loaf tin.
  3. Bake for 1 hour 20 minutes, or until a skewer poked into the centre comes out clean. Leave to cool in the tin, then turn out to cool completely for a few hours, or until the next day.
  4. Slice thinly and toast to serve. Store in an airtight container.

Now buy the book!

Our recipes are from Australian Food by Bill Granger, published by Murdoch Books, price £20. To order a copy for £17.60 until 14 March, go to or call 020 3308 9193. Free p&p on orders over £20.