Our recipe
The simple addition of walnuts and sultanas to this bread dough transform an otherwise everyday loaf into something rather special.
Walnut and Sultana Loaf
Ingredients
| 500g/1lb | Strong White Flour or White Spelt Flour |
| 1/2tsp | Salt |
| 1tsp | Quick Yeast |
| 1tsp | Sugar |
| 300ml/10floz | Water |
| 1tbsp | Vegetable Oil |
| 50g/2oz | Walnuts |
| 50g/2oz | Sultanas |
Method
- In a large bowl mix together the flour, salt, quick yeast and sugar.
- Add the water and roughly mix it into the flour.
- While the dough is still lumpy add the oil and knead well until it feels smooth and pliable.
- Knead in the walnuts and sultanas.
- Leave the dough covered with a tea towel, in a draught free place, for the dough to double in size (This should take about an hour). To make a quick bread omit this stage and proceed straight to step 6.
- Turn the dough out onto a floured surface and knead the dough firmly for several minutes.
- Shape the dough and put it into an oiled 1kg/2lb bread tin or place it on an oiled baking sheet.
- Cover & leave dough to rise for about 25 minutes in a warm place.
- Bake in a pre-heated oven for 35/40 minutes.
Temperature & cooking time:
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