Honey and Walnut Bread

This mouth watering wholemeal loaf serves 12 so if you're serving toast at a breakfast club or taking a slice to work, you'll be fuller for longer and feeling great.

Preparation &
Cooking Time

Prep Time
Cooking Time
Total Time 50 minutes
Serves 10+

Nutritional Info (per portion)

Energy 232 kcal
Protein 6g
Fat 8g
of which saturates 2g
Carbohydrate 35g
of which sugars 7g
Fibre 3g
Salt 0.2g
  • Honey and Walnut Bread


  • 250g strong wholemeal flour
  • 250g strong white flour
  • 2 tsp easy-blend dried yeast
  • 1 tsp salt
  • 4 tbsp clear honey
  • 25g butter melted
  • 100g walnut pieces lightly toasted

How to make it

  1. Grease a 900g loaf tin
  2. Put the flours, yeast and salt in a large bowl
  3. Add the honey, butter and 250ml hand hot water
  4. Mix to a soft dough with a round bladed knife, adding a dash more water if the dough feels dry
  5. Knead on a floured surface for 10 minutes until smooth and elastic
  6. Alternatively use a table top mixer, fitted with a dough hook, and knead for 5 minutes
  7. Add the walnuts and knead until evenly distributed
  8. Put the dough in a lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1.5 hours or until doubled in size
  9. Punch the dough to deflate it and tip out onto the work surface
  10. Shape into an oval and drop the dough into the tin
  11. Cover loosely with greased clingfilm and leave to rise for a further 1 hour until well risen
  12. Preheat the oven to 200C, gas mark 6
  13. Brush the top of the dough with water and sprinkle with a little wholemeal flour
  14. Score the surface of the bread several times with a knife and bake for 30 minutes until risen and golden
  15. Turn the loaf out of the tin and tap the base, it should sound hallow
  16. If necessary, bake for a little longer
  17. Cool on a wire rack

Try using mixed seeds e.g., sunflower, pumpkin and linseeds, lightly toasted instead of the walnuts.