Walnut and Sultana Bread
This bread was originally made while I was head baker at the Dorchester Hotel in London. It was baked for the breakfast menu, but quickly made its way to the cheese trolley – it’s great with most cheeses.
Ingredients
- 400 g wholemeal flour
- 100 g strong white flour plus extra for dusting
- 10 g salt
- 20 g yeast
- 60 g butter softened
- 300 ml pint water
- 125 g walnut pieces
- 100 g sultanas
Instructions
- Put all the ingredients except the water, walnuts and sultanas into a bowl, then slowly add the water and, using your hands, bind the ingredients together.
- When all the flour has been incorporated, tip the dough out onto a lightly floured surface and, using your fingers and the heel of your palm, knead for 5 minutes.
- Put the dough back in the bowl and leave to rise for 2 hours.
- Line a baking tray.
- Incorporate the walnuts and sultanas into the dough, shape into a ball and make a hole in the middle with your finger.
- Slowly begin to open the hole until it is about 5 cm/2 inches across.
- Dust with white flour, place on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 230°C/450°F/gas mark 8.
- Bake the bread for 30 minutes until golden, then transfer to a wire rack to cool.
Notes / Tips / Wine Advice:
Serve with cheese, or at breakfast toasted, with butter.
