Walnut Bread

I have to add this.  I just have to.  It’s my family’s favourite bread, week in, week out.  I can’t for the life of me remember where I read the recipe, but I’m sure it was either on the Allison website or on the back of a bag of Allinson flour.  Anyway, all tinkering with the recipe has been resisted, because it really does taste at its nuttiest, tastiest best as it is here.  I think the crucial ingredient is the Allison Very Strong Wholemeal Flour?  It’s the only thing I use The Boss’s Kenwood mixer for.

Walnut Bread

So good that the camera lost the ability to focus

  • 400g strong wholemeal flour
  • 250g strong white flour
  • 100g walnut pieces
  • 2 T light muscovado sugar
  • 1.5 t salt

Whang it all in the mixer and mix together.  It’s important that you do, or the salt will kill any yeast touching it.  To this mix, add:

  • 1 sachet of dried active yeast
  • 3 T olive oil
  • 450ml warm water

Mix / knead for 5-10 mins.  Plop it in a greased bread loaf tin, cover with some cling film, leave it till it’s doubled in size (40 mins in a warm kitchen).

Heat the oven to 230degC.  As you put the bread in, turn it down to 200degC.  Bake for 35 mins.  Turn out and cool.

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