Chunky walnut bread recipe

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Subtly nutty for real intrigue. Tastes delicious with cheese and chutney.


  • 400g (14oz) very strong wholemeal flour
  • 250g (9oz) very strong white flour
  • 100g (31/2oz) walnut pieces, chopped and toasted
  • 2tbsp unrefined light Muscovado sugar
  • 11/2tsp salt
  • 7g sachet easy bake yeast
  • 3tbsp walnut, sunflower or olive oil
  • 450ml (3/4pt) warm water
  • Breadmaker method - adjust the above ingredients in the following way;
  • Use 350g (12oz) wholemeal flour
  • 150g (5oz) white flour
  • 1tsp yeast
  • 350ml (12floz) warm water


  • Put the wholemeal flour into a large bowl with the white flour. Add the walnut pieces, muscovado sugar and salt.

  • Sprinkle over the yeast. Pour in the oil and warm water.

  • Mix together with your hands until the mixture combines to make a rough dough ball.

  • Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 mins until smooth and elastic.

  • Shape into an oval and put on to a greased baking tray. Use a sharp knife to score a few diagonal lines on tops of the loaf. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30-40 mins.)

  • Preheat the oven to 220°C/fan 200°C/gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/fan 180°C/gas 6. Bake the bread for 35 mins until golden. To test to see if the loaf is ready, upturn and tap the base ? it should sound hollow.

  • Put all the ingredients into the bread maker bucket following the order and method specified in the manual.

  • Fit the bucket into the bread maker and set to the basic programme with a light crust. Press start.

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