About the bake
This delicious hearty walnut bread recipe is simply too good to resist. It's the perfect loaf for a ploughman's lunch.
Or if you're looking for something sweeter, slather it in homemade strawberry jam, it pairs so well with the chunky walnuts in the bread.
Now you've mastered our walnut loaf, give our walnut and apple scones a try!
Method
Step 1:
Put the flour, walnut pieces, light muscovado, sugar and salt together in a large bowl.
Step 2:
Sprinkle over the yeast so that it is evenly dispersed and then pour in the oil and warm water. To achieve the right temperature of water we recommend mixing 1 part boiling water to 2 parts cold.
Step 3:
Mix together with your hands until the mixture combines to make a rough dough ball.
Step 4:
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Step 5:
Shape into an oval and put on to a greased baking tray. Use a sharp knife to score a few diagonal lines on tops of the loaf. Cover loosely with cling film. Leave in a warm place until doubled in size. This will take approximately 30-40 minutes.
Step 6:
Preheat the oven to 220°C, 200°C fan, gas 7. Remove cling film from bread and
reduce the oven temperature to 200°C, 180°C fan, gas 6. Bake the bread for 35
minutes until golden.
Ingredients
- 400g Very strong wholemeal bread flour
- 250g Allinson's Strong white bread flour
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
- 100g Walnuts (pieces, chopped and toasted)
- 1.5 tsp Salt
- 1 Easy bake yeast sachet
- 3 tbsp Olive oil
- 450ml Warm water
Recipe Reviews
Really lovely loaf but I made it by hand twice and then on the 3rd occasion in the breadmaker (having read somebody else`s review of making it in the breadmaker) The texture is completely different presumably as the breadmaker on a wholemeal programme kneads and proves twice whereas the manual method requires one knead and one prove. The texture from the breadmaker was airy and soft like most bread but very nice. The loaf made manually which looked like the picture was more dense and had a heavier texture like an artisan bread. Family liked both but seemed to prefer the loaf made manually.
A good, reliable, tasty loaf every time. Also with only one rise needed it's a good one if you're pressed for time
Very easy to make in a stand mixer. Question - does anyone know what to do if my dough tastes too yeasty?
Put half and half walnut pieces and pumpkin seeds. Delicious!
Lovely bread with tasty nutty texture. Used the food mixer and dough hook to knead it together. Quick and easy to make.
Love this bread and so easy to make
Ingredients
- 400g Very strong wholemeal bread flour
- 250g Allinson's Strong white bread flour
- 2 tbsp Billington's Unrefined Light Muscovado Sugar
- 100g Walnuts (pieces, chopped and toasted)
- 1.5 tsp Salt
- 1 Easy bake yeast sachet
- 3 tbsp Olive oil
- 450ml Warm water