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Walnut Bread

For 3 X 450g (1lb.) Loaf Tins

700g (1lb 8 oz.) Extra Coarse Wholemeal Flour
700g (1lb 8oz.) Strong White Flour
100g (3 oz.) Chopped Walnuts
2 teaspoons Treacle
1 teaspoon salt
2 X 7g (1/4 oz) pkts. Dried yeast
850mls (1pt 10oz.) Warm Water

Make sure your hands are spotlessly clean before you start.

Mix the two flours with the walnuts, salt and dried yeast together in a large bowl.
Pour on the treacle and the warm water.
Mix these well together in the bowl with your hands until the mixture leaves the side of the bowl.
This mixture is stickier to work than white bread,so it is a good idea to dip your hands into the flour and rub them together into the dough to clear them of dough and make it easier to knead it.
Knead the dough on a floured surface for about 6 or 7 mts.
You made to add a little more white flour if it gets sticky.
Divide the mixture in three and divide between three well oiled bread tins.
(If you are using tins that are not well seasoned it is a good idea to line the base with tinfoil or silicone paper)
Put the tins into a hot space for at least an hour to rise.
(I use the grill of my oven with the oven on at 100C below)
Once they have risen up over the top of the tins set the oven to 220C, 425F,
Gas 7.
Cook at this temperature for 30 mts.
Shake out of the tins and cook for a further 10 mts to crispen the sides.
Leave to cool on a wire rack.



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef