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.
- 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
- In a large bowl mix together the flour, salt, quick yeast and brown sugar.
- Add the water and with your hand roughly mix it into the flour.
- Add the walnut oil while the dough is still lumpy and knead well until it’s smooth and pliable.
- Add the chopped walnuts and need into the dough until evenly distributed.
- 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).
- Turn dough out onto a floured surface and knead the dough firmly for several minutes.
- 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.
- Cover with a clean tea towel or cling film again and leave dough to rise for about 25 minutes in a warm place.
- Preheat the oven to 200°C.
- Bake in a preheated oven 35/40 minutes for one large loaf or 30 minutes for 2 smaller loaves.