Walnut and Sultana Loaf

Our recipe

The simple addition of walnuts and sultanas to this bread dough transform an otherwise everyday loaf into something rather special.

Servings

500 g	Strong White Flour or White Spelt Flour
½ tsp	Salt
1 tsp	Quick Yeast
1 tsp	Sugar
300 ml	Water
1 tbsp	Vegetable OIl
50 g	Walnuts
50 g	Sultanas

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.

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Temperature & cooking time:
220°CFan 200°C/425°F/Gas 7