<\/p>\n\nThis is a lovely bread for breakfast and also a perfect match with Scandinavian-style mushroom salad.<\/p>\n
\nThe recipe is very versatile. You can replace milk with water and walnut oil with ordinary cooking oil. You can also use any kind of nuts.\u00a0<\/p>\n
\n1 bread\u00a0<\/p>\n
\n4 dl (400 g) milk\u00a0<\/p>\n
\n1 dl (80 g) dried peas, crushed\u00a0<\/p>\n
\n30 g fresh yeast\u00a0<\/p>\n
\n1 tsp salt\u00a0<\/p>\n
\n1 tbsp honey\u00a0<\/p>\n
\n0,5 dl (50 g) walnut oil\u00a0<\/p>\n
\n1 dl (60 g) walnuts, chopped\u00a0<\/p>\n
\n0,5 dl (30 g) sesame seeds\u00a0<\/p>\n
\n8 dl (520 g) wheat flour\u00a0<\/p>\n
\nBoil up the milk and pour it over the crushed peas. Let cool. Stir the yeast, salt and honey into the lukewarm milk mix. Add oil, nuts and sesame seeds. Gradually mix in the wheat flour and knead the dough for 8\u201310 minutes.\u00a0<\/p>\n
\nCover and leave to rise at room temperature for about 30 minutes.\u00a0<\/p>\n
\nTurn the dough out onto a lightly floured surface and knead it. Shape the dough into a loaf and put it into an oiled tin.\u00a0<\/p>\n
\nCover and leave to rise for 30 minutes.\u00a0<\/p>\n
\nPreheat the oven to 175\u00b0C. Bake for 50\u201360 minutes.\u00a0<\/p>\n
\nLet cool on a wire rack.<\/p>\n
<\/span><\/p>\n
![\"\"](\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzgLS7zNr6DanO_xqdreD0N_5Nyo0hEW6D44F8yRzk09vHWXeDdluNxPs8WJ1_cEtl8wjfJM1JpVNPJ2HP2fak3Tt0lCeRS9KNJ0-RzgKLgyoWEyDo6yZrW6gK6DGz4X8t6kC8STQJNBk\/s1600\/RouheL+272.jpg\" "\\"Breakfast")
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