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Walnutty Wholemeal Bread on a chopping board with knife with jam & butter in background.
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4.67 from 3 votes

Walnutty Wholemeal Bread

This delicious subtly nutty bread is basically wholemeal with a subtle addition of walnuts and can therefore be used with sweet or savoury toppings.
Course Breakfast, Lunch
Cuisine British
Keyword Walnut Bread
Prep Time 1 hour 35 minutes
Cook Time 40 minutes
Total Time 2 hours 15 minutes
Servings 1 - 2 loaves
Author Camilla Hawkins


  • 500 g Strong Wholemeal Bread Flour
  • ½ tsp Salt
  • 1 tsp Fast Action Yeast
  • 1 tsp Soft Brown Sugar
  • 325 ml Warm Water
  • 1 tbsp Walnut Oil
  • 25 g 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.