Baking Recipes - Walnut and Sultana Bread Recipe

  
 

Baking Recipes - Walnut and Sultana Bread Recipe

Ingredients

Makes 1 large loaf

  • 15 g/1/2 oz fresh yeast

  • 500 g/1 lb granary flour, plus extra for dusting

  • 1 teaspoon sugar

  • 300 ml/1/2 pint warm water

  • 1 teaspoon salt

  • 25 g/1 oz butter

  • 50 g/2 oz organic oats, plus extra for sprinkling

  • 50 g/2 oz walnuts, roughly chopped

  • 50 g/2 oz sultanas

  • 2 tablespoons malt extract

  • vegetable oil, for greasing

Method:

  1. Blend the yeast with 4 tablespoons of the flour, the sugar and half the water until well combined then leave in a warm place for 10 minutes until frothy.

  2. In a large bowl, mix together the remaining flour and the salt, rub in the butter and stir in the oats, nuts and sultanas. Make a well in the centre and gradually work in the frothed yeast, malt extract and remaining water to form a stiff dough.

  3. Turn out on to a lightly floured surface and knead for 8-10 minutes until the dough is smooth and elastic.

  4. Place in an oiled bowl, turn once to coat the dough with oil, cover and leave to rise in a warm, draught-free place for about 45 minutes or until doubled in bulk.

  5. Knock back the dough by gently kneading it once more, then shape into an oval loaf. Place the loaf on an oiled baking sheet, cover with an oiled plastic bag and leave to rise for a further 20 minutes. Brush the surface of the loaf with water and scatter over extra oats.

  6. Slash the top of the loaf several times and place in a preheated oven, 220°C (425°F), Gas Mark 7, for 35-40 minutes until the bread has risen and sounds hollow when tapped on the bottom. Leave to cool completely on a wire rack before slicing.