As you munch, the walnuts crumble away. I'm more than happy with this freshly baked and still warm walnut bread with some chunky slices of gorgonzola cheese. :)
To make a rustic texture and flavour, I used wholemeal and rye flour in my bread mixture.
You can add as many walnuts as you like as long as the dough can hold them, but I used about 60g of walnuts for this loaf.
- 200g strong white + 200g strong wholemeal + 100g rye flour
- 7g sachet fast-action dried yeast
- 1 tsp salt
- up to 350ml lukewarm water
- a little sunflower oil for greasing
- 50-100g crushed walnuts
- Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough - add a splash more water if necessary. Tip the dough onto a lightly floured surface and knead for at least 10 mins until smooth and elastic. This can also be done in a tabletop mixer with a dough hook. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.
- Heat oven to 220C/ fan 200C/ gas 7. Knock back the dough by tipping it back onto a floured surface and pushing the air out. Knead crushed walnuts into the dough until the walnuts have integrated into the dough evenly. Mould the dough into a rugby ball shape and place it on a baking tray. Cover with a clean tea towel and leave to prove for 30 mins. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
- Pour hot water onto the bottom of the oven or into a dish at the bottom of the oven to create steam.
- Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the oven and tapped on the base. Leave the bread on a wire rack to cool completely.