This is a robust, tasty loaf. In fact the recipe offers several versions of the basic loaf, depending on flours used. The original came about because I had several bags of different “left-over” flours, but not enough of any single flour to make a loaf. The key in this recipe is to ensure that at least 50% of your flour is strong white. Other than that, experiment, but be prepared to adapt the water content and baking times as necessary.

Makes: One medium/large loaf giving about 10 – 12 slices

Level: Fairly straight forward, but previous experience of bread making will help

Time: 20 – 25 min. initial “hands on” then 90 – 100 min. for the first prove. Another 15 – 20 min. hands on followed by a second prove of 30 – 50 min. Finally, 50 min. baking. (NB Proving times vary with the room temperature.)

Need: If you do it all by hand then just a large bowl and other basics. A stand mixer is a great help and a large baking stone (pizza stone) is handy too, but not essential. Or, like me, you could bake in a Dutch oven. I like to put my dough in a banneton for the second prove, but an ordinary glass or china bowl will do the job too.

Ingredients

250g strong white bread flour
250g other bread flours – (granary, wholemeal, rye*, spelt*)
40g very soft butter
7g fast action dried yeast
10g fine salt
300ml lukewarm water
About 125g walnuts, broken into pieces

NB If using rye or spelt, reduce the amount to around 150g and increase the strong white flour accordingly. Also, with these flours and wholemeal you might need a little more water.)

Method

Pre: To enhance the flavour, I recommend toasting the walnuts. Just heat them in a dry frying pan for a few minutes. Keep a close eye on them as they will suddenly burn if left too long.

1. Put the flours into a large bowl or your stand mixer bowl. Add the yeast to one side of the bowl and the salt to the other. Stir to combine. Mix in the softened butter.

2. Add most of the liquid and turn the mixture round by hand. Continue to add liquid a little at a time, combining well to incorporate all of the flour. Aim for a dough that is well combined and soft, but not sticky or soggy.

3. Knead until it forms a springy ball of dough: about 7 – 8 min. in a stand mixer using the dough hook or knead by hand on a lightly floured surface for about 12 – 15 min.

4. Transfer to an oiled bowl and cover. Leave to rise. Meanwhile flour the banneton (if using).

5. Knock back and roll out the risen dough then work in the walnut pieces. Shape into a round cob. Place it in the banneton (or bowl) then put it in a proving bag (or a black bin liner). Unless you intend using the “cold start” method (see 7a below) you need to turn on the oven now: 230°C / fan 210°C / 450°F / gas 8 and place the Dutch oven or baking tray/stone in to heat up.

6. Remove the risen dough from the banneton onto a sheet of parchment. Dust with flour. Rub it in gently. Place on the heated baking tray/baking stone or into the heated Dutch oven. Use a razor blade or very sharp knife to make cuts across the top of the loaf to create a pattern.

7. Bake in a pre-heated oven for around 30 – 35 min. After 10 min. reduce the heat to 210°C / fan 190°C / 415°F / gas 6.5.

OR (for the cold start method, using a Dutch oven.)

7a. Put the risen dough into a COLD Dutch oven and cut slashes as above. Put the cover on the Dutch oven and place it into the main oven. Turn the oven on to 230°C / fan 210°C / 450°F / gas 8. Bake with the lid on. After 50 min. remove the lid, turn the oven down to fan 210°C / fan 190°C / 415°F / gas 6.5. and bake for about another 10 minutes.

8. Cool the loaf on a wire rack and try not to cut and eat it too soon, tempting though it will be.

I wish you every success with your bread making. I hope you have a go at this one and enjoy making and eating a lovely loaf. If you want to see more of my bread recipes click this link.

Here are some quite different breads that you might want to try:

Tear & Share Bread with Cheese, Herbs & Sun-dried tomatoes