Preparation time: 10 mins
Cooking time: 40 mins
Serves 4

3½ cups self-raising flour
½ cup milk powder
1 tsp sea salt
1½ cups walnuts, toasted,
roughly chopped
1 Tbsp olive oil
375ml beer
Extra flour, for kneading
1 Tbsp milk, for brushing
¼ cup pepitas

1 Preheat oven to 200°C. Line the base and long sides of a 20 x 10cm loaf tin with baking paper. Sift flour, milk powder and salt into a large mixing bowl. Add walnuts
and stir to combine.

2 Make a well in the centre of the dry ingredients, add oil and beer and stir with a table knife until a soft dough forms. Turn out dough onto a floured surface and knead until it’s
no longer sticky.

3 Press out dough to make a rectangle, roll up and form into a loaf shape and put in the prepared tin. Brush top with milk, then sprinkle with pepitas.

4 Bake for 35-40 minutes or until bread sounds hollow when tapped. Stand bread in tin for

5 minutes before inverting onto a wire rack to cool. Cut the bread into slices and serve either warm or at room temperature.

Photos by Chris L Jones