Walnut and Sultana Bread Loaf

Method

1. Rub some oil around the inside of a 1kg/2lb bread tin.
2. Put the flour, yeast and sugar into a large bowl and blend them together.
3. Stir in the water, and when everything looks craggy and lumpy, stir in the salt.
4. Stir in the walnut oil.
5. Using your hands, gather everything together into a doughy mass.
6. Knead the dough in the bowl, or on a work surface, for 100 presses. Avoid adding flour if possible.
7. 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.
8. Knead the dough for another 75 presses.
9. Add the walnuts and sultanas and knead until well combined.
10. Shape the dough, pushing any exposed sultanas back into the dough and put it into the prepared tin.
11. Cover the tin with a large upturned mixing bowl and leave it to rise in a warm place for 40 minutes.
12. Pre-heat the oven.
13. Remove the inverted bowl and bake for 40–45 minutes. You will know it’s done if the bottom sounds hollow when tapped.
14. Leave to cool on a wire rack.