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Walnutty Wholemeal Bread

When we decided to have homemade soup for dinner the other night my husband suggested I also made some bread. Hence I decided it was time to introduce my daughter to bread making as this is something children can do with little or no intervention. I was just going to rely on the recipe on the pack of Strong Wholemeal Flour but it was for a Cranberry Loaf so we set about googling for a recipe and hit upon the Doves Farm Traditional Wholemeal Bread recipe. Between myself and my daughter we decided on a few changes and came up with I have to say the best nutty wholemeal loaf I’ve ever tasted. We could barely wait for it to cool before we’d slathered it in homemade strawberry jam and it went equally well with the soup with a wedge of cheddar cheese.

Recently I had been sent the cutest 1lb Traditional Loaf Tin from the Great British Bakeware range from George Wilkinson and decided this recipe would be a good test for it. The tin oozes quality from its sturdiness and weight and I love the way George Wilkinson is embossed on the base. The surface is coated with GlideX, the ultimate performing non-stick. I was very impressed with its heat conduction properties as the whole loaf had a lovely crusty texture. I read on a Delia bread recipe that you should put your loaf back in the oven for 10 minutes after baking to crisp it up all round. Well this certainly wasn’t necessary with this little tin! The whole range comes with a 15 year guarantee and to clean all that’s needed is a simple rinse. My other tins are too embarrassed to come out of their cupboard now, because they know the bar has just been raised!

My only negative was that because the loaf tin had such good heat conduction I managed to burn my finger pushing the empty tin out of the way. A lesser tin would have lost its heat sooner and would not have burnt me! I know for future reference now, so a warning for other newbies!

So you start with all the dry ingredients to which you add the warm water.

Mix together by hand and when still lumpy add the walnut oil.

Carry on mixing until you form a dough.

Now add the walnuts and knead into the dough to distribute evenly.

Put the dough to rise until it doubles in size (about and hour).

Turn the dough out onto a floured surface.

Knead for a few minutes and put in tin/tins or shape into a loaf on an oiled baking tray. Make a slit/s in top and dust with flour before putting to rise for another 25 minutes.

Put your loaves in a preheated oven.

Check the loaves are baked by knocking the bottom which should sound hollow.

Cool the loaves on a wire rack. (You don’t have to do this outdoors!)

Now get out the butter, yes it’s a special occasion, you’ve just baked gorgeous bread and that calls for butter! Enjoy.

 

4.5 from 2 reviews
Walnutty Wholemeal Bread
 
Prep time
Cook time
Total time
 
This delicious subtly nutty bread is basically wholemeal with a subtle addition of walnuts and can therefore be used with sweet or savoury toppings.
Author:
Serves: 1-2 loaves
Ingredients
  • 500 g Strong Wholemeal Bread Flour
  • ½ tsp Salt
  • 1 tsp Quick Yeast
  • 1 tsp Soft Brown Sugar
  • 325 ml Warm Water
  • 1 tbsp Walnut Oil
  • 18g Walnuts, chopped
Instructions
  1. In a large bowl mix together the flour, salt, quick yeast and brown sugar.
  2. Add the water and with your hand roughly mix it into the flour.
  3. Add the walnut oil while the dough is still lumpy and knead well until it’s smooth and pliable.
  4. Add the chopped walnuts and need into the dough until evenly distributed.
  5. Leave the dough covered with a tea towel or cling film, in a draught free place (airing cupboard ideal), for it to double in size (This should take about an hour).
  6. Turn dough out onto a floured surface and knead the dough firmly for several minutes.
  7. Shape the dough and put it into an oiled 1kg/2lb bread tin, 2 x ½kg/1lb bread tins or place it on an oiled baking sheet.
  8. Cover with a clean tea towel or cling film again and leave dough to rise for about 25 minutes in a warm place.
  9. Preheat the oven to 200°C.
  10. Bake in a preheated oven 35/40 minutes for one large loaf or 30 minutes for 2 smaller loaves.

 

Permanent link to this article: http://www.fabfood4all.co.uk/walnutty-wholemeal-bread/

23 comments

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  1. Paul Wilson

    I must try some walnuts in my bread.

  2. Carolyn Clapham

    Walnuts are another of my favourites, so this sounds great to me ;)

  3. Ursula Hunt

    This recipe is doing the rounds, friends and family have tried it and love it

    1. Camilla

      So pleased to hear this:-)

  4. Tracy Nixon

    Must try this – sounds lovely!

  5. Hafsah

    Wow! This loaf looks so perfect!

  6. Ursula Hunt

    Cooked this yesterday, delicious, thank you

    1. Camilla

      So glad you liked it, I must make it again soon as we have a glut of Walnuts!

  7. Heather Haigh

    Looks delicious – I am so bad at making bread :(

  8. Ursula Hunt

    The loaves lovely might try the walnut loaf

  9. Paul Wilson

    Always on the lookout for good bread recipes.

  10. Maya Russell

    Walnut oil is very good for you.

  11. Jacqueline

    They look wonderful and I love the step-by-step photos Camilla.

    1. Camilla

      Ah thanks Jacqueline, it’s a favourite here and luckily my daughter is only too willing to get her hands all sticky!

  12. BinkyPower

    OOO this looks yummy, I’ll have to have a test run next week before my family descend on me!

  13. Franglais kitchen

    this looks like a delicious loaf, and lovely structure. I like walnuts in bread so this is a winner for me.

    1. Camilla

      Thank you they were lovely and so easy to make. The last batch we made into snail like rolls which my daughter had for her packed lunches and they freeze really well too!

  14. Choclette

    What a lovely recipe, that bread looks so good. Love walnuts in bread. The tin sounds good too.

    1. Camilla

      Thank you, it was delicious and the tin made a big difference which surprised me!

  15. Mich - Piece of Cake

    What a lovely loaf of bread by your talented daughter! Very soon, she could be making your meals, just give her 2 more years :)

    1. Camilla

      She was kneading like she’d done it all her life and slashing the loaves before I’d asked her! Hope we can transfer her skills to other areas as cooking in schools these days is very lacking.

  16. Jacqueline @How to be a Gourmand

    Camilla – those loaves look simply delicious. Great idea to add the walnuts. Your kitchen must had a fabulous aroma – there is nothing quite like bread and cheese, eh?
    Lovely flowers in your pictures too :-)

    1. Camilla

      Hi Jacqueline – these loaves were delicious and made very good sandwiches the next day as well! I was going to put everything in the Kenwood but my daughter wanted to get stuck in with her hands and I’m glad she did!
      My flowers started off a plug plants from Aldi which I grew on in my miniature greenhouse:-) Thank you.

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