Walnut & Wholemeal Bread. The wholemeal and walnuts ensure this bread stays ‘ freshly baked’ for days. It never gets dry, and is perfect to serve with soft cheese or butter and jam.
Makes 2 Large Loaves
1 tsp active dried yeast
2 tbsp honey
1 1⁄2 cups warm water
2 1⁄2 cups all-purpose flour
1 3⁄4 cups wholemeal/whole-wheat flour (plus extra for sprinkling)
1⁄2 tbsp salt
3 tbsp melted butter
1⁄2 cup walnuts, chopped
Mix yeast, honey and 1⁄2 cup warm water in a large bowl and allow to sit for 5 minutes. The mixture should be frothy after this time – if not, the yeast is dead and you have to start over.
Add the rest of the water, both flours, salt, butter and walnuts and mix until you have a smooth dough. Cover the bowl with plastic wrap and allow the dough to rise for about 40 minutes, or until it’s doubled in size.
Divide the dough into 2 parts and shape each part into a round loaf. Place on a lined baking tray. Using a sharp knife, make a few slits in the top of each dough and sprinkle with the extra whole-wheat flour.
Preheat the oven to 190°C. Let the dough rise again for 25 minutes. Lightly spray the dough with water and bake for about 25-30 minutes, or until golden. Allow to cool on a wire rack before serving.