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Honey and walnut loaf


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