250g strong wholemeal flour
250g strong white flour
2 x 5ml spoon easy-blend dried yeast
1 x 5ml spoon salt
4 x 15ml spoon clear honey
25g butter, melted
100g walnut pieces, lightly toasted
900g loaf tin, large bowl, round bladed knife, bowl, clingfilm, pastry brush, sharp knife, wire rack.
- 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.
- Preheat the oven to 200⁰C, 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.
Why not use the Explore Food calculator, the British Nutrition Foundation's free online nutritional analysis programme, to calculate the nutritional information for this and other Food - a fact of life recipes?
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