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Chunky walnut bread

7 Reviews

About the bake

This delicious nutty wholemeal loaf is simply too good to resist and is perfect to create a plougmans lunch.

1Total Time
20Prep Time
40Bake Time
1Serves
Easy

Method

  1. Step 1:

    Put the flour, walnut pieces, light muscovado, sugar and salt together in a large bowl.

  2. 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.

  3. Step 3:

    Mix together with your hands until the mixture combines to make a rough dough ball.

  4. Step 4:

    Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  5. 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.

  6. 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 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

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