Bacon Bake Bread Bread/Muffins Nuts Vegetarian

Honey and Walnut Bread

Honey and Walnut Bread
Written by Herewego

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

Honey and Walnut Bread

A subtly flavoured bread recipe that is filling and tasty at the same time.
4.67 from 66 votes
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Course: Breakfast, Brunch
Cuisine: British
Keyword: Bread, Dairy, Nuts
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 12 people
Calories: 225kcal



  • Grease a 900g loaf tin
  • Put the flours, yeast and salt in a large bowl
  • Add the honey, butter and 250ml hand hot water
  • 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 distributed
  • 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


Sodium: 196mg | Sugar: 6g | Fiber: 4g | Potassium: 163mg | Calories: 225kcal | Monounsaturated Fat: 1g | Polyunsaturated Fat: 4g | Saturated Fat: 1g | Fat: 6g | Protein: 7g | Carbohydrates: 38g