Ingredients
- 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
- Grease a 900g loaf tin
- Put the flours, yeast and salt in a large bowl
- Add the honey, butter and 250ml hand hot water
- Mix to a soft dough with a round bladed knife, adding a dash more water if the dough feels dry
- Knead on a floured surface for 10 minutes until smooth and elastic
- Alternatively use a table top mixer, fitted with a dough hook, and knead for 5 minutes
- Add the walnuts and knead until evenly distributed
- 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
- Punch the dough to deflate it and tip out onto the work surface
- Shape into an oval and drop the dough into the tin
- Cover loosely with greased clingfilm and leave to rise for a further 1 hour until well risen
- Preheat the oven to 200C, gas mark 6
- Brush the top of the dough with water and sprinkle with a little wholemeal flour
- Score the surface of the bread several times with a knife and bake for 30 minutes until risen and golden
- Turn the loaf out of the tin and tap the base, it should sound hallow
- If necessary, bake for a little longer
- Cool on a wire rack
Try
using mixed seeds e.g., sunflower, pumpkin and linseeds, lightly
toasted instead of the walnuts.
