This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to recipes search results

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.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans

Ingredients

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)

Method

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

Reviews / Comments

Not yet reviewed

Be the first to add a review