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Two sausage shaped loafs of grain bread with a bowl of butter

Yorkshire ale and walnut bread

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This bread is made with traditional Yorkshire ale which you should be able to find in the supermarkets.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:medium

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  • 500g 17⅝ oz Country grain bread flour (we use Allinson) Country grain bread flour
  • 1½tsp 1 .5tsp Salt
  • 1 1 Easy bake yeast (we use Allinson)
  • 350ml 11⅞ fl oz Ale Yorkshire
  • 1tbsp 1tbsp Olive oil
  • 75g 2¾ oz Walnuts chopped

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Add the flour to a large bowl and place the salt to one side and the yeast on the other. Add the olive oil and Yorkshire ale, to make a soft, easily kneadable dough, adding more ale or flour if needed.

    Ingredients for this step

    • 500g 17⅝ oz Country grain bread flour (we use Allinson) Country grain bread flour
    • 1½tsp 1 .5tsp Salt
    • 1 1 Easy bake yeast (we use Allinson)
    • 1tbsp 1tbsp Olive oil
    • 350ml 11⅞ fl oz Ale Yorkshire
  2. Classic mode Step 2

    Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  3. Classic mode Step 3

    Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.

  4. Classic mode Step 4

    Tip the dough out onto a floured surface and knead through the walnuts to evenly disperse them.

    Ingredients for this step

    • 75g 2¾ oz Walnuts chopped
  5. Classic mode Step 5

    Divide the dough into 4 and roll each piece in to a small oblong, flatten and then fold the ends into the middle.

  6. Classic mode Step 6

    Turn over and roll each into a sausage shape no bigger than your baking sheet. Work from the middle out using even pressure with hands and rolling backwards and forwards.

  7. Classic mode Step 7

    Place on 2 large lined baking sheets and cover the dough with tea towels and leave to prove for another hour until doubled in size

  8. Classic mode Step 8

    Preheat the oven to 220C (fan 200C, gas mark 7) and place a roasting tin in the bottom of the oven to heat up.

  9. Classic mode Step 9

    Sprinkle flour over the baguettes and make 4 slashes in each baguette using a sharp knife.

  10. Classic mode Step 10

    Place boiling water in the roasting tin for steam and place the baking sheet on the shelf above and cook for 25 – 30 minutes until golden brown.

  11. Classic mode Step 11

    Cool on a wire rack and serve with Wensleydale cheese.