Emmer and Walnut Cob

Makes 1 cob loaf

Easy to prepare, a cob loaf is simply a large ball of dough which only needs a baking tray for cooking. I love the deep, rich, wheaty, Emmer flavour combined with the warm, earthy, walnuts and walnut oil. This bread is particularly delicious with Somerset Brie.

Free from Egg, Soya, Dairy
Vegetarian, Vegan, Wholemeal

Ingredients

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  1. Put the flour, yeast, sugar and salt into a large bowl and blend them together.
  2. Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
  3. Using your hands, gather everything together into a doughy mass.
  4. Knead the dough in the bowl, or on a work surface, for 100 presses.
  5. Cover the dough with oiled cling film and leave it in a warm place for the dough to double in size, which will take about an hour.
  6. Line a baking tray with parchment.
  7. Knead the dough for another 100 presses.
  8. Add the walnuts and knead until they are combined.
  9. Shape the dough into a ball, pushing exposed walnuts back into the dough, and put it onto the prepared tray. Dust the dough lightly with flour.
  10. Leave the cob to rise in a warm place for 40 minutes.
  11. Pre-heat the oven.
  12. Bake for 40 minutes. You will know it’s done when the bottom sounds hollow when tapped.
  13. Leave to cool on a wire rack.

Equipment

Large baking tray

Temperature

220˚C, Fan 200˚C, 425˚F, Gas 7

Cooking time

40 minutes

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