Rub some oil around the inside of a 1kg/2lb bread tin.
Put the flour, yeast and sugar into a large bowl and blend them together.
Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
Stir in the walnut oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
Cover the dough bowl with a large upturned mixing bowl and leave it in a warm place for the dough to double in size, which will take about an hour.
Knead the dough for another 75 presses.
Add the walnuts and sultanas and knead until well combined.
Shape the dough, pushing any exposed sultanas back into the dough and put it into the prepared tin.
Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
Pre-heat the oven.
Remove the inverted bowl and bake for 40–45 minutes. You will know it’s done if the bottom sounds hollow when tapped.
Leave to cool on a wire rack.
1kg/2lb bread tin and 2 x mixing bowls
220˚C, Fan 200˚C, 425˚F, Gas 7
This was very tasty. I use a Panasonic breadmaker, adjusted the quantities, and substituted walnut oil and sultanas with unsalted butter and dried apricots.
For a large loaf, I used 500g of flour on the basic programme with 50g roughly chopped walnuts and 75g roughly chopped dried apricots in the seed and dried fruit dispenser. The other standard ingredients were: 1 tsp instant yeast, 1 tbsp sugar, 1.5 tsp salt, 25g unsalted butter and 350ml water. I did not use any dried skimmed milk. After earlier feedback from my household tasting panel, I did not micronise or finely chop either the apricots or walnuts. The bread was still slightly grey with the dust from the walnut chopping but that didn’t affect the taste.
04 Oct 2020
Lovely loaf with the extras. Adjusted the flours to 375 white and 125 wholemeal and added 20 grams Walnut Oil. Everyone who's tried it loves it.