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Walnut Bread Recipe

Delicious bread, combining particularly well with strong Cheddar. Making it with half wholemeal and half white flour produces what we consider to be the best version - not to heavy; but just white flour could be used.

This bread freezes well, so rather than make a smaller quantity, keep one to eat, and freeze the other.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


For 2 medium loaves:

- 1 sachet of Dried Instant Yeast

- 150ml/5 fl oz Warm Water (blood-heat)

- 2 tablespoons (30ml) Honey

- 10g/3 oz Walnut pieces

- 250g/9 oz Strong White Flour (Organic if possible)

- 250g/9 oz Wholemeal Flour (Stoneground and Organic if possible)

- 1 teaspoon (5ml) Salt

- 2 tablespoons (30ml) Walnut Oil

- 300ml/10 fl oz Warm Water

- 1 medium Egg, lightly beaten (optional)


1. Mix the dried yeast with the first 150ml water and the honey, and whisk with a fork briefly. Set this aside in a warm, not hot, place.
2. Heat the grill, and lightly grill the walnuts, until they start to take a little colour – being careful not to burn them. This helps to bring out their flavour,
3. Put the flours in a large bowl, with the salt, walnut oil and yeast mixture – which should have started to froth.
4. Mix well, with your finger tips to rub the oil in.
5. Slowly add the water, mixing then kneading until you have a smooth mass. You may not quite need all the water – this will depend on the moisture in the flour. You must avoid a sticky mass, the dough should come away easily from the sides of the bowl. If you overdo the water, add a little more flour.
6. Add the walnut pies, then knead for a further 5 minute – the dough should be bouncing back a little after each push.
7. Cover the top of the bowl with clingwrap, or put the whole bowl in a plastic carrier bag, and leave it somewhere warm for about 1 hour – or until it’s doubled in size.
8. Heat the oven to 190ºC/Gas 5.
9. Re-knead (knock-back) the dough to expel the trapped air, and divide it into two equal sections.
10. Shape into loaves and set on a big lightly-floured baking sheet. Leave for another 30 minutes.
11. Gently brush the tops of the loaves with the beaten egg – this will give a glaze.
12. Bake the loaves for 35-40 minutes, the remove from the oven, if fully cooked they should sound hollow when tapped.

Cool on a wire rack

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