Walnut and seed bread

Walnut and seed bread

6½ cups whole wheat flour
scant 1 cup strong white flour, plus extra for dusting
2 tbsp sesame seeds
2 tbsp sunflower seeds
2 tbsp poppy seeds
1 cup walnuts, chopped
2 tsp salt
½ oz/15 g active dry yeast
2 tbsp olive oil or walnut oil
3 cups lukewarm water
1 tbsp canola oil, for greasing


1. Mix the flours, seeds, walnuts, salt, and yeast together in a large bowl. Add the oil and water and stir well to form a soft dough. Turn out the dough onto a lightly floured surface and knead well for 5–7 minutes, or until smooth and elastic.

2. Return the dough to the bowl, cover with a damp dish towel, and leave in a warm place for 1–1½ hours to rise, or until the dough has doubled in size. Turn the dough out onto a lightly floured surface and knead again for 1 minute.

3. Grease 2 x 2-lb/900-g loaf pans well with oil. Divide the dough in half. Shape one piece the length of the pan and 3 times the width. Fold the dough in 3 lengthwise and place in one of the pans with the join underneath. Repeat with the other piece of dough.

4. Cover and let rise again in a warm place for about 30 minutes, or until the bread is well risen above the pans.

5. Meanwhile, preheat the oven to 450°F/230°C. Bake in the center of the preheated oven for 25–30 minutes, until golden brown and the loaves sound hollow when tapped on the bases with your knuckles. If the loaves are getting too brown during cooking, reduce the temperature to 425°F/220°C. Transfer to a wire rack to cool.

Post a Comment