• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 175g bread flour (sifted)
  • 50g all purpose flour (sifted)
  • 175g wholemeal flour
  • 1tsp bread improver
  • 10g milk powder
  • 80g soft brown sugar
  • 1/2tsp salt
  • 8g instant dried yeast
  • Coffee mixture:
  • 200ml tepid milk
  • 1/4tsp coffee emulco
  • 1tsp instant coffee powder
  • 50g butter (softened)
  • 45g toasted walnuts
  • 20g raisins
  • Coating:
  • Rolled or quick-cooking oats


  1. To prepare dough: Place sifted flours, wholemeal flour, bread improver, milk powder, sugar, salt, and yeast into the bowl of an electric mixer fitted with a dough hook. Mix for 20-30 seconds.
  2. Pour in the coffee mixture and continue to beat for 5-6 minutes. Add the butter and mix to a smooth dough. Leave to rise for 40-45 minutes, until doubled.
  3. Knock back the dough and knead until smooth.
  4. To shape: On a lightly floured surface, roll the dough out to a rectangular shape. Scatter the walnuts and raisins over the dough.
  5. Roll up the dough and cut into three equal portions. For each portion, close the ends well and place all three into a greased and floured loaf pan. Cover with a damp tea towel. Leave to rise until doubled in size.
  6. To bake: Preheat the oven at 200°C. Lightly brush the top of the loaf with milk and sprinkle some oats over. Bake for 25-30 minutes, or until golden brown. Remove from the oven and cool on a wire rack.

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