Stilton and Walnut Wholemeal Loaf
This bread was one of the first breads I made when I worked at the Chester Grosvenor Hotel. It was produced for the restaurant and went well with the cheeseboard. It’s a real old favourite. You can also make this bread with 100 per cent white flour. This will give a slightly different texture.
Ingredients
- 100 g strong white flour plus extra for dusting
- 400 g wholemeal flour
- 10 g salt
- 20 g yeast
- 50 g butter softened
- 300 ml water
- 100 g Stilton cheese crumbled
- 125 gwalnuts chopped
Instructions
- Put the flours, salt, yeast and butter into a bowl.
- Add the water, a little at a time, and gradually incorporate all the flour from the sides of the bowl.
- Turn the dough out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.
- Put back in the bowl and leave to rise for 1 hour.
- Line a baking tray.
- Add the Stilton and walnuts to the dough and mix well together.
- Divide the dough into three pieces and roll each one into a long sausage.
- Plait the dough – place the three strips side by side and join them at the top, then bring the right strip over the middle strip, then the left strip over, and continue until the plait is complete.
- Put on the tray and leave to rise for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Bake the loaf for 30 minutes then transfer to a wire rack to cool.
