Honey and Walnut Bread - By Geoff Scott

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)


  1. Whisk yeast with water, milk, honey and butter.

  2. 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.

  3. Place the dough in a bowl, cover with clingfilm and allow to prove for 2–3 hours or until doubled in size.

  4. On a lightly floured bench, roll out the dough to form a rectangle approx 20 x 30cm.

  5. Scatter the walnuts over and press them down into the dough.

  6. Roll the short end of the dough to form a spiral and squeeze out any air bubbles as you roll.

  7. 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.

  8. Heat oven to 200C. Bake for 15 minutes then reduce temperature to 150C and bake for a further 30 minutes.

  9. Remove bread from the tin and cool on a wire rack. When cool, wrap in plastic wrap and store in the fridge.

  10. Serve thin slices toasted with your favourite blue cheese and honeycomb.

For full details on recipe:


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