Walnut Bread
This bread is a must on any cheeseboard. I would suggest serving it with a ripe Stilton or, failing that, try it with the creamy Savoyard cheese Reblochon – oh, and a glass of red wine.
Ingredients
- 350 g wholemeal flour
- 150 g strong white flour plus extra for dusting
- 11 ⁄2 teaspoons salt
- 20 g yeast
- 40 g butter softened
- 60 ml walnut oil
- 300 ml water
- 150 g walnut pieces
Instructions
- Put all the ingredients except the walnuts into a large bowl, then mix well with your hands for 4 minutes.
- 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 1 hour.
- Line a baking tray.
- Incorporate the walnuts into the dough, shape into a ball and dust with white flour.
- Place on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Using a sharp knife, cut a cross into the top of the dough, then bake the bread for 30 minutes until golden.
- Transfer to a wire rack to cool.
