Wa lnut bread
MAKES 2 LARGE LOAVES
butter, for greasing
900g (9lb) strong wholemeal flour
115g (4½oz) strong white flour, plus
extra for dusting
2 tsp salt
115g (4oz) chopped walnuts, plus
1 tbsp for the topping
2 packets of easy blend dried yeast
700ml (1lb 7oz) lukewarm water
2 tbsp walnut oil
1 tsp honey
1 tbsp sunflower seeds
1 tbsp poppy seeds
milk, for glazing
1 Preheat the oven to 220°C/Gas Mark
7, then grease and flour two 900g (2lb)
loaf tins. In a large bowl, mix together
the flours, salt, chopped walnuts and
dried yeast until fully combined. In a
separate jug, mix together the warm
water, walnut oil and honey. Add the
liquid into the dry ingredients and stir
well to form a sof t dough.
2 Turn out the dough onto a clean
surface and knead for 10 minutes until
smooth and elastic. Return the dough to
a greased mixing bowl, cover with oiled
clingfilm, then leave in a warm place for
1 hour until doubled in size.
3 Turn out the risen dough onto a lightly
floured surface and knead for 1 minute.
Divide the dough into two and shape
each half into a rectangle that is the
length and three times the width of the
loaf tin. Fold the dough in three
lengthways, then place in the tin with
the join underneath. Cover with oiled
clingfilm, then return to a warm place to
rise for about 30 minutes.
4 Brush with milk and sprinkle with the
remaining walnuts and seeds.
Place in the oven to bake for
25-30 minutes until well risen andSEPTEMBERgolden brown. Test if your loaves are
cooked by tapping on the bottom – it
should make a hollow sound. W hen
ready, remove from the tin and cool.