Slices of a savoury teabread spread with soft cheese or olive tapenade are first-rate for picnic lunches and portable meals. The brazil nuts in the recipe can be replaced by hazelnuts, cashews or almonds if you prefer.
Measure the flours and salt into a mixing bowl and add the butter cut into pieces. Rub the mixture together until it resembles breadcrumbs. Stir in the celery, chives and most of the nuts reserving some for the top of the loaf. Mix the egg with the milk and stir into the mixture. Knead the dough lightly in the bowl then shape roughly to fit the prepared tin. Gently press the reserved nuts on to