We use cookies to give you the best possible experience on our website. Carry on browsing if you’re happy with this, or see our Cookie Policy for more information.

Honey and walnut loaf

A wholesome nutty bread lovely toasted or with cheese.

Like this? Share it with your friends.

Report abuse


200g Shipton Mill wholemeal

100g Shipton Mill wholemeal spelt

200g Shipton Mill strong white bread flour

7g yeast organic

10g salt

125g tepid milk

30g runny honey

200g tepid water

100-200g walnuts depending on how nutty you like it


Mix yeast into water, leave until activated

Put flour, yeast, salt into bowl and mix

Add milk, honey and water with yeast and mix until combined

Add walnuts

Knead for at least 5 minutes until stretchy and smooth

Rest for 1.5 hrs until doubled in size

Turn dough onto lightly floured surface

Shape into batard

Prove for further hour until doubled

Preheat oven to 230°C

Reduce to 200°C  and score and bake with steam for 35-40 mins until golden brown

Cool and enjoy

Added by: Julie Bullen

Tags: Wholemeal Bread Nuts

Add comment

Add a recipe & get 15% off

If you add a recipe with a photo to the Shipton Mill website, we will send you a voucher for 15% off your next order from the Flour Direct shop.

15% off Flour Direct

It's very easy, just click here to visit your "My Shipton Mill" page to get started.

Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

More ...