Bread and Better

Bread and Better

Saturday, 9 January 2016

Walnut Loaf

I am off to York today to stay with a friend, and what better gift is there to bring than a freshly baked loaf? I seem to be a little over- run with nuts after the festive period, and this bake is a great way to use them up. This bread would make a great accompaniment to cheese or simply served with a slathering of strawberry jam.

For the loaf:

350g strong flour
7g dried yeast
1 teaspoon salt
1 tablespoon olive oil
70g walnuts (halves or peices will do)
200ml water

Place the flour into a bowl and rub the yeast into one side.
Add the salt to the other side of the bowl, followed by the rest of the ingredients.
Mix until it comes together to form a smooth dough (adding more water if needed).
Knead for 10 minutes or until the dough becomes smooth and elastic.
Place back in the bowl, cover with a tea towel or some cling film and leave to rise for about an hour, or until it has doubled in size.
When risen, form into a round loaf and place on a baking tray. Cover again and leave for about 30 minutes, or until it has risen by half.
Pre-heat the oven to 200 degrees c.
When the dough is ready, make a cross shape on the top and dust with a little flour.
Bake for around 20 minutes or until the loaf makes a hollow sound when tapped on the bottom.
Cool on a wire rack before serving. 

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