Walnut Bread Recipe
Ingredients
| 425 g / 15 oz / 3 1/4 cups wholemeal flour | ||
| 150 g / 5 oz / 1 1/4 cups strong white flour | ||
| 12.5 ml / 2 1/2 tsp salt | ||
| 525 ml / 18 fl oz / 2 1/4 cups lukewarm water | ||
| 15 ml / 1 tbsp clear honey | ||
| Dried yeast | 15 Milliliter | |
| 150 g / 5 oz / 1 1/4 cups walnut pieces, plus more for decorating | ||
| Egg | 1 | |
Directions
1. Mix together the flours and salt in a large bowl. Make a well in the centre and pour in 250 ml / 8 fl oz / 1 cup of the water, the honey and the yeast.
2. Set aside until the yeast dissolves and the mixture is frothy.
3. Add the remaining water. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a smooth dough. Add more flour if the dough is too sticky and use your hands if the dough becomes too stiff to stir.
4. Transfer to a floured board and knead, adding flour if necessary, until the dough is smooth and elastic. Place in a greased bowl and roll the dough around in the bowl to coat thoroughly all over.
5. Cover with a plastic bag and leave in a warm place until doubled in volume, about 1 1/2 hours.
6. Punch down the dough very firmly and knead in the walnuts until they are evenly distributed.
7. Grease a baking sheet. Shape the dough into a round loaf and place on the baking sheet. Press in the walnut pieces to decorate the top. Cover the dough loosely with a damp dish towel and leave in a warm place for about 25-30 minutes until doubled in size.
8. Preheat the oven to 220°C/425°F/ Gas 7. With a sharp knife, score the top of the loaf and brush with the egg glaze. Bake for 15 minutes. Lower the temperature to 190°C/375°F/Gas 5 and bake until the bottom of the loaf sounds hollow when tapped, about 40 minutes. Leave to cool.
2. Set aside until the yeast dissolves and the mixture is frothy.
3. Add the remaining water. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a smooth dough. Add more flour if the dough is too sticky and use your hands if the dough becomes too stiff to stir.
4. Transfer to a floured board and knead, adding flour if necessary, until the dough is smooth and elastic. Place in a greased bowl and roll the dough around in the bowl to coat thoroughly all over.
5. Cover with a plastic bag and leave in a warm place until doubled in volume, about 1 1/2 hours.
6. Punch down the dough very firmly and knead in the walnuts until they are evenly distributed.
7. Grease a baking sheet. Shape the dough into a round loaf and place on the baking sheet. Press in the walnut pieces to decorate the top. Cover the dough loosely with a damp dish towel and leave in a warm place for about 25-30 minutes until doubled in size.
8. Preheat the oven to 220°C/425°F/ Gas 7. With a sharp knife, score the top of the loaf and brush with the egg glaze. Bake for 15 minutes. Lower the temperature to 190°C/375°F/Gas 5 and bake until the bottom of the loaf sounds hollow when tapped, about 40 minutes. Leave to cool.
Chef
