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.