HONEY & WALNUT BREAD
My bread obsession is in full flow, with at least a fresh baked loaf each weekend. I've brought some new bread making tools and recently started on my sourdough starter. However this bread and recipe is one of my favourites, not only did it help me to learn how to shape bread into a batard, it introduced me to bread with bits.
A tip before you start this bread is to research/ watch some videos and tutorials on how to shape bread. After months of practising, it comes as second nature, but I used to really struggle, resulting in the dough collapsing on itself while proving, and occasionally cracking and splitting during the bake.
- 300g Wholemeal Bread Flour
- 200g Strong White Bread Flour
- 1 x 7g Sachet Fast Action Yeast
- 10g Salt
- 125g Full Fat/ Semi Skimmed Milk (At Room Temperature)
- 30g Runny Honey
- 200g Tepid Water
- 200g Walnuts (Whole)
- In a large bowl, rub together both flours, yeast and salt, rubbing this yeast and salt in at opposite sides of the bowl. Add all the milk, honey and water and combine into a wet dough.
- Cover and rest the dough for at least 1 hour or until doubled in size. You can make this dough the day before and leave it to rest overnight in the fridge.
- Once rested, knock back the dough and incorporate the walnuts, while kneading, until they are well distributed throughout the dough. The dough should be smooth to the touch.
- eave to rest for 30 minutes. Once rested turn the dough out onto a lightly floured surface and shape into a batard. Now its time to prove again, place the bread on a floured baking tray and leave for 1 hour or until doubled in size.
- 20 minutes before your ready to bake pre heat the oven to 200c/gas mark 6. Bake for 35-40 minutes or until golden brown. When tapped it should sound hollow inside.
- Leave to cool complete before slicing.