Prep Time

10 mins

Cooking Time

40 mins



This hearty pinenut bread is particularly good toasted and pairs handsomely with slices of Mainland Epicure Cheese. Ideal for any after-dinner cheeseboard or as a simple accompaniment to a glass of wine.



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  • 3/4 cup high grade flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 2 cups wholemeal flour
  • 3/4 cup unprocessed bran
  • 1 cup pine nuts
  • 1 cup De Winkel Plain Unsweetened Yoghurt
  • 1/2 – 3/4 cup warm water
  • Mainland Epicure Cheese, sliced



  1. Preheat oven to 190°C. Grease and line a large loaf tin (approximately 20cm x 10cm x 8cm) with baking paper.
  2. Sift high grade flour, salt, baking powder and baking soda into a large bowl. Add wholemeal flour, bran and pine nuts.
  3. Lightly stir in the yoghurt and warm water till just combined into a soft dough.
  4. Spoon dough into the prepared tin and bake for 30-40 minutes or until a skewer inserted into the centre of the loaf comes out clean.
  5. Cool bread in the tin for 5 minutes before turning it out on to a wire rack.
  6. Cut into thick slices and serve with Mainland Epicure Cheese and your favourite chutney.

Tip: This bread is particularly good toasted.