This mouth watering Honey and Walnut Bread serves 12 so if you’re serving toast at a breakfast or taking a slice for brunch, you’ll be fuller for longer and feeling great. This bread is sweet and nutty at the same time. Using slightly toasted walnuts in the mixture, adds a new texture and flavour to the mix. honey and Walnut Bread is a simple bread that takes only 30 minutes to cook. I serve this with a soft poached egg for brunch with asparagus and a few rashers of smoked bacon. This has become one of my families favourites rather than the shop brought versions.
Honey and Walnut Bread
A subtly flavoured bread recipe that is filling and tasty at the same time.
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Servings: 12 people
Calories: 225kcal
Ingredients
- 250 g strong wholemeal flour
- 250 g strong white flour
- 2 tsp active dry yeast
- 1 tsp salt
- 4 tbsp clear honey
- 25 g butter melted
- 100 g walnuts lightly toasted pieces
Instructions
- Grease a 900g loaf tin
- Put the flours, yeast and salt in a large bowl250 g strong wholemeal flour, 250 g strong white flour, 2 tsp active dry yeast, 1 tsp salt
- Add the honey, butter and 250ml hand hot water4 tbsp clear honey, 25 g butter
- Mix to a soft dough with a round bladed knife, adding a dash more water if the dough feels dry
- Knead on a floured surface for 10 minutes until smooth and elastic
- Alternatively use a table top mixer, fitted with a dough hook, and knead for 5 minutes
- Add the walnuts and knead until evenly distributed100 g walnuts
- Put the dough in a lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1.5 hours or until doubled in size
- Punch the dough to deflate it and tip out onto the work surface
- Shape into an oval and drop the dough into the tin
- Cover loosely with greased clingfilm and leave to rise for a further 1 hour until well risen
- Preheat the oven to 200C, gas mark 6
- Brush the top of the dough with water and sprinkle with a little wholemeal flour
- Score the surface of the bread several times with a knife and bake for 30 minutes until risen and golden
- Turn the loaf out of the tin and tap the base, it should sound hallow
- If necessary, bake for a little longer
- Cool on a wire rack
Nutrition
Calories: 225kcal | Carbohydrates: 38g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 196mg | Potassium: 163mg | Fiber: 4g | Sugar: 6g