Norwegian Nut Bread

Preheat the oven to 350°F (175°C) and lightly grease a loaf pan or round baking dish.

Sift together the unbleached all-purpose flour, baking soda, and salt in a large bowl.

Stir in the whole wheat flour, chopped almonds, filberts, sunflower seeds, and non-fat dry milk powder until evenly combined.

In a separate bowl, whisk together the beaten egg, buttermilk, walnut oil, and grated orange zest.

Fold the wet ingredients into the dry ingredients, stirring just until combined and being careful not to overmix; the batter should be thick and slightly lumpy.

Gently fold the raisins into the batter to distribute them evenly throughout.

Pour the batter into the prepared pan and smooth the top lightly with a spatula.

Bake in the preheated oven for 45–50 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Allow the bread to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.