Emmer and Walnut Cob


  • 500g Doves Farm Organic Stoneground Wholemeal Emmer Flour
  • 1 tsp Doves Farm Quick Yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 350ml tepid water
  • 2 tbsp walnut oil
  • 100g walnut pieces
  • flour for dusting


  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.