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Walnut and seeds Bread


250g Shipton Light Malthouse Flour
250g Shipton White Seeded Flour
50g Walnuts diced
1 1/4 Teaspoon Salt
1 Rounded Teaspoon Malt Extract
1 1/2 Teaspoon Easy Bake Yeast
1 Tablespoon Olive Oil or 25g Butter
320ml mix of Water and Milk


Mix the flour, salt and nuts together in a mixing bowl.

Boil the milk and add the cold water, stir in the malt extract and the oil or butter. Make sure the liquid is not too hot when you add the yeast.

Stir with a fork and leave until it bubbles up, about 5 mins.

Add to the flour mix. Using an electric mixer beat for about 7 mins until the dough becomes elastic and soft to the touch.

Leave it to rise in the bowl covered with a plastic bag for about 2 hours until it has doubled in size.

Take out of bowl and knock the air out of the dough. Shape into a ball and place into a 7inch round tin, cover with the bag and leave again this time for about 45 mins until the dough rises again.

Place a Pyrex bowl in the bottom of the oven with water to create steam while the loaf is cooking.

Place the loaf in the oven for about 30 mins until it sounds hollow when tapped underneath.

It is more economical to make 2 round loaves at the same time, freeze one for later.

If you want you can glaze the loaf with some honey.