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Chunky Walnut Bread

Chunky Walnut Bread

Recipe Submitted By: bakingmad

The combination of Allinson flour is the secret to the full flavour and texture in this nutty bread

Preparation Time	20 minutes
Baking Time	40 minutes
Portions	1 Loaf
Skill Level	Easy
Average Rating

Chunky Walnut Bread Ingredients

400 grams	Very Strong Wholemeal Bread Flour (Allinson)
250 grams	Strong White Bread Flour (Allinson)
2 tbsp	Light Muscovado Sugar (Billington's)
100 grams	Walnut Pieces Chopped And Toasted
1.50 tsp	Salt
1 sachet	Easy Bake Yeast (Allinson) 7g sachet
3 tbsp	Olive Oil
450 ml	Warm Water Warm

This recipe uses

How to make Chunky Walnut Bread

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Put the flour into a large bowl with the and add the walnut pieces, muscovado sugar and salt.
Sprinkle over the Easy Bake yeast. Pour in the oil and warm water.
Mix together with your hands until the mixture combines to make a rough dough ball.
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Shape into an oval and put on to a greased baking tray. Use a sharp knife to score a few diagonal lines on tops of the loaf. Cover loosely with cling film. Leave in a warm place until doubled in size. (This will take about 30-40 minutes.)
Preheat the oven to 220°C/fan 200°C/gas 7. Remove cling film from bread and reduce the oven temperature to 200°C/fan 180°C/gas 6. Bake the bread for 35 minutes until golden.

Reviews

Read all reviews (4) | Average rating: 4 stars

"A very easy and very tasty loaf. Perfect for a bread and cheese lunch, and equally lovely toasted and dripping with butter and marmalade, honey or lemon curd. Some folk love it with marmite . . . !"

23-03-2010 | Author: Seaside Sue | 5 stars

"I made this bread and it turned out quite good. I may have added too much water because the dough was too wet to kneed, so I added some flour until I got a dough ball. However it was a bit sticky when placing it on the tray, not sure if I didnt put enough flour but baked it anyway. It actually turned out quite good and tasty. However when it proved, it doubled in size and ended up baking a very large loaf. So if you want something smaller half the quantities in the recipe and should have a standard shop size round loaf."

22-08-2010 | Author: melko | 3 stars

"Made this but added poppy seeds and used walnut oil instead of olive oil.... really happy with the result. Goes wonderfully with cheeses and it great toasted."

26-04-2011 | Author: Mattie | 4 stars

"Having lost our local artisan baker who made wonderful walnut bread, I decided to make my own. I used walnut oil instead of olive oil but otherwise stuck to the recipe. It is just as wonderful as the bread I used to buy so have no hesitation in recommending the recipe."

10-02-2012 | Author: Gonelurching | 5 stars

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