Makes 20 cm Loaf
20 g Active dried yeast
100 ml Water
100 ml Milk
120 g Honey (Main)
55 g Butter, melted.
200 g Flour
280 g Wholemeal flour
15 g Salt
130 g Walnuts (Main)
Whisk yeast with water, milk, honey and butter.
Add flours and mix to form a dough then knead for 5 minutes, add salt and knead for a further 5 minutes. This can be done either by hand or with a machine.
Place the dough in a bowl, cover with clingfilm and allow to prove for 2–3 hours or until doubled in size.
On a lightly floured bench, roll out the dough to form a rectangle approx 20 x 30cm.
Scatter the walnuts over and press them down into the dough.
Roll the short end of the dough to form a spiral and squeeze out any air bubbles as you roll.
Place the dough in a lightly greased 20cm loaf tin, cover with cling film and allow to prove a second time for 2-3 hours or until doubled in size.
Heat oven to 200C. Bake for 15 minutes then reduce temperature to 150C and bake for a further 30 minutes.
Remove bread from the tin and cool on a wire rack. When cool, wrap in plastic wrap and store in the fridge.
Serve thin slices toasted with your favourite blue cheese and honeycomb.
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