Baking: Savoury

Pecan Nut & Raisin Bread

Recipe from: Moir’s Winter Temptation booklet


1 cup whole wheat flour
1 cup Sasko white bread flour
4 teaspoons Moir’s baking powder
1/2 teaspoon salt
1 cup Safari Pecan Nuts, chopped
1 cup Safari Raisins
350ml buttermilk
2 tablespoons honey
sprigs of fresh rosemary
coarse sea salt


Preheat oven to 160° C.

Sift whole wheat flour, white bread flour, baking powder and salt together into a bowl. Add the pecan nuts and raisins.

Make a well in the dry ingredients and add buttermilk and honey. Combine using a knife until a dough begins to form (add a little water if the mixture is too dry).

Knead dough on a floured surface until smooth – about 7 minutes. Shape dough into an oval loaf and place on a floured baking tray. Top with rosemary and a sprinkle of coarse salt.

Bake loaf for about an hour, or until it sounds hollow when tapped.

Makes 1 loaf