Wholemeal Walnut Loaf


250g strong flour
250g whole wheat flour
8g yeast
400g water
8g salt
25g butter
2 tbsp honey
80g walnuts, toasted, coarsely chopped


Mix all ingredients except walnuts at slow speed for about 10 minutes followed by another 5 to 10 minutes at medium speed.

Add walnuts and continue to mix for another 5 minutes.

Bulk ferment for about 1 hour (Cover bowl with a damp towel tea cloth).

Divide dough into 2 equal portions (525 g per loaf) and shape into round or oblong.

Proof for about 30 minutes (double in size).

Spray dough surface with water and sprinkle with oats if desired.

Bake at 210 degrees Celcius for about 30 minutes or until fully baked (Hollow sound to be heard when tapped to confirm if it is done).

Cool the loaves on the wire rack before serving.

Note: Halve the recipe to produce a single loaf.

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