• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Sponge:
  • 300g bread flour
  • 2.4g instant active dry yeast
  • 174g cold water
  • Dough:
  • 120g bread flour
  • 120g multigrain
  • 60g wheat bran
  • 11g instant active dry yeast
  • 180g cold water
  • 12g salt
  • 60g Wescobee Honey
  • 9g bread improver
  • 30g wheat gluten
  • 50g butter (unsalted)
  • 150g chopped walnuts


  1. Prepare the Sponge and ferment for 3 to 4 hours.
  2. Add all the dry ingredients except butter, walnuts and raisins into the mixing bowl.
  3. Add water, sponge, honey and mix on slow speed for 1 minute and medium speed for 5 minutes.
  4. Add butter and continue on medium speed for 5 - 8 minutes until dough is fully developed. Mix in walnuts and raisins on slow speed for 30 seconds.
  5. Scale four pieces at 350g each.
  6. Mould round and rest dough for 10 minutes.
  7. Sheet out and fold into three. Roll out again and mould downwards into a cylindrical shape.
  8. Wet the surface of the dough and dip into a tray of multigrain.
  9. Place into small tins and proof for 45 minutes until dough is 1cm above the tin.
  10. Bake at 200°C for about 25 minutes.

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