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- Walnut Bread
In France, this savoury bread is a traditional accompaniment to the cheese course.
Makes 2 loaves
- 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
Total time required
- Preparation time:
- Cooking time:
- Other time: rising
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Recipe published with permission from © Dorling Kindersley Limited. The Cooking Book 2008