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Walnut bread

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350g light malt flour (used the organic one from Shipton Mill)

150g spelt white flour

30g molasses( about a tablespoon)

100g walnuts

350g water

1 1/2 teaspoon salt

1 1/4 teaspoon dry yeast


  1. Mix the two flours, take in a bowl 4 heaped tablespoons of the mix and add the yeast, molasses and 100g of lukewarm water. Mix them well and after you covered the bowl with a cling film, place it in a draft free place( I usually use the microwave) for about 45 min, till is frothy.
  2. Now mix everything, except the walnuts to the flour, with a wooden spoon. You may want to use a bowl, as the dough is quite soft. Knead it for a few minutes.
  3. At this point add the roughly( quartered) chopped walnuts and mixed them through the dough. Cover the bowl with cling film and leave it, again in the microwave, till it doubles its volume.
  4. Shape on a floured surface and place it in a loaf pan slightly buttered. Put the pan in a bag and leave to proof for about 1 hour. It has to be a bit bubbly on the top.
  5. Preheat the oven with a pizza stone in it at 200°C. Place the bread in, and after 10 minutes reduce the heat at 180°C. Bake for another 15 minutes, and then take the bread out from the tin and place it in the oven, directly on the stone. Bake till if you tap it sounds hollow.
  6. Enjoy it fresh with butter!

It will keep for three- four days, but freezes well too.

Added by: Oana Hegedus

Tags: Bread Nuts

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