Wholemeal Walnut Bread
High Protein Flour
wheat bran / oat bran / rice bran/ barley bran
instant active dry yeast
Mix all the ingredients except walnuts on slow speed for 1 minute.
Continue to knead on medium speed for 15 – 20 minutes until dough is fully developed. Add walnuts and mix for 1 minute on slow speed.
Mould the dough into a round ball and place in a container. Ferment in a warm place for 1 1/2 hours until dough doubles in size.
Divide dough into 6 pieces for full recipe and 3 pieces for half recipe.
Round up and rest dough for 10 minutes.
Roll out the dough until the length is 3 times the width. Immediately make a three-fold. Turn dough 900 and roll again.
Mould dough into a Swiss roll shape and place into small tins which are 2 ½ times the size of the dough.
Prove in a warm place (30 – 370C) for 1 – 2 hours until the dough reaches the top of the tin.
Bake at 230 degrees Celcius for 25 minutes.