Nutty chunky walnut bread, perfect for a ploughman’s or cheeseboard, makes enough for two loaves.
Nutty chunky walnut bread, perfect for a ploughman’s or cheeseboard
- 600g wholemeal flour
- 40g chopped walnuts
- 20g butter, melted
- 7g sesame seeds
- 12g dried yeast
- 12g salt
- 1 g dark brown sugar
- Dissolve 4g of sugar and the measured yeast in 150ml of lukewarm water and set aside in a warm place for 15 minutes or until the mixture turns frothy.
- Stir in the rest of the sugar and salt into the flour until well combined. Pour the frothy yeast mixture along with the melted butter and rest of the water into the dry ingredients.
- Combine into a soft dough and knead briskly with your hands for 3 minutes or until it turns softer and pliable. Knead in the chopped walnut until evenly distributed and split the dough into equal halves.
- Roll each of them into a thick cylinder and place one roll on each pre-greased loaf pan. Wrap the surface with cling film and let the bread rest for 45 minutes in a warm place or until the dough rises up.
- Meanwhile, prepare your oven to bake the bread by preheating it to 230 degrees C. Scatter the sesame seeds on top of the loaves and place in the middle rack of the hot oven. Bake the breads for 1.5 hours or until they are baked through. Remove from the oven and remove the loaves from the tins.
- Place them back in the oven to bake briefly for 5 minutes or until they turn crispier. Place the bread loaves on a wire rack and cool to room temperature.
- Slice and serve.
- Level: Medium
- Tip: Perfect to use as part of a ploughman’s lunch or after-dinner cheese board.