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Walnut Bread

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Walnut Bread

In France, this savoury bread is a traditional accompaniment to the cheese course.

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Instructions

  1. 1

    Mix the first 5 ingredients in a large bowl, making a well in the centre. Stir 360ml (12fl oz) tepid water and the walnut oil into the well. Gradually add up to 100ml (31/2fl oz) more water until the flour is incorporated and the dough is soft.


  2. 2

    Turn out the dough on to a lightly floured surface and knead for 5–8 minutes, or until smooth and elastic. Shape into a ball.


  3. 3

    Rub the inside of a dry bowl with oil. Put the dough in the bowl, cover with cling film, and leave in a warm place until doubled in size. Meanwhile, lightly dust a large baking tray with flour.


  4. 4

    Punch down the dough, turn it out onto a floured surface, and knead for 1 minute. Pat the dough into a rectangle and sprinkle with the walnuts. Knead for a few more minutes, or until the nuts are evenly distributed.


  5. 5

    Cut the dough in half and form each into a ball. Transfer to the baking tray and flatten. Cover with a tea towel and leave to rise for 15 minutes. Preheat the oven to 220°C (425°F/Gas 7).


  6. 6

    Lightly dust the dough with flour, then cut a 5mm (1/4in) deep square, in the top of each. Bake for 10 minutes, reduce the temperature to 190°C (375°F/Gas 5), and bake for a further 25–35 minutes, or until the bases sound hollow when tapped. Transfer to a wire rack and leave to cool.


Ingredients

  • 350g Strong Wholemeal Flour,
  • 200g Strong White Flour, plus extra for dusting
  • 7g Easy-Blend Dried Yeast,
  • 1½ tsp Salt
  • 1 tsp Sugar
  • 1 tbsp Walnut Oil, plus extra for brushing
  • 150g Walnuts, coarsely chopped

Makes 2 loaves

Total time required Total time:

  • Preparation time:
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  • Other time: rising

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Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008

http://www.dorlingkindersley-uk.co.uk/

The Cooking Book   £25.00  

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