Chunky walnut bread
17 Reviews
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 sundried tomato bread recipe a try!
Ingredients
- 400gVery strong wholemeal bread flour
- 250gAllinson's Strong white bread flour
- 2 tbspBillington's Unrefined Light Muscovado Sugar
- 100gWalnuts (pieces, chopped and toasted)
- 1.5 tspSalt
- 1Easy bake yeast sachet
- 3 tbspOlive oil
- 450mlWarm water
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.