Honey and Walnut Bread

A subtly flavoured bread recipe that is filling and tasty at the same time.

Prep Time 20

Cook Time 30

Total Time 50

Servings people

Grease a 900g loaf tin
Put the flours, yeast and salt in a large bowl
250 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 water
4 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 distributed
100 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