Macadamia Bread

Preheat the oven to 190°C (375°F). Grease a loaf tin and line the base with baking paper.

Combine the self-raising wholemeal flour and salt in a large mixing bowl, stirring to distribute evenly.

Heat the water, milk, butter, and honey together in a small saucepan over low heat until the butter melts and the mixture is warm to touch; do not boil.

Fold the chopped macadamia nuts into the flour mixture, distributing them evenly throughout.

Create a well in the centre of the dry ingredients and pour in the warm liquid mixture. Stir with a wooden spoon until just combined; the batter should be thick but moist, with visible lumps remaining.

Transfer the batter to the prepared loaf tin and smooth the surface level. Scatter a few extra macadamia nuts on top if desired for presentation.

Bake in the preheated oven for 45 minutes, or until a skewer inserted into the centre comes out clean and the top is golden brown.

Remove from the oven and allow the bread to cool in the tin for 5 minutes before turning out onto a wire rack to cool completely.