Another lovely recipe from the Home Grown Cereals Authority
This delicious bread, lightly sweetened with honey, is perfect for toasting at breakfast time. Instead of making one large loaf, you could use two 450g loaf tins and freeze one loaf for another time. If you don't have any loaf tins, shape the dough into an oval on a lightly greased baking sheet.
Preparation time: 20 minutes, plus proving
Cooking time: 30 minutes
Makes: 950g loaf, about 12 chunky slices
250g strong wholemeal flour
250g strong white flour
2 tsp easy-blend dried yeast
1 tsp salt
4 tbsp clear honey
25g butter, melted
100g walnut pieces, lightly toasted
Grease a 900g loaf tin.
Put the flours, yeast and salt in a large bowl. Add the honey, butter and 250ml hand hot water. Mix to a soft dough with a roundbladed knife, adding a dash more water if the dough feels dry.
Knead on a floured surface for 10 minutes until smooth and elastic. Alternatively use a table top mixer, fitted with a dough hook, and knead for 5 minutes. Add the walnuts and knead until evenly distributed.
Put the dough in a lightly oiled bowl, cover with cling film and leave in a warm place for about 1½ hours or until doubled in size. Punch the dough to deflate it and tip out onto the work surface. Shape into an oval and drop the dough into the tin. Cover loosely with greased clingfilm and leave to rise for a further hour until well risen.
Preheat the oven to 200°C, gas mark 6.
Use 100g mixed seeds e.g. sunflower, pumpkin and linseeds, lightly toasted, instead of the walnuts.
Nutritional information: per chunky slice using walnuts
232kcals
6g protein
8g fat
2g saturates
35g carbohydrate
7g sugars
3g dietary fibre
179mg sodium |
