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.
- 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.