Malted Walnut Seed Loaf

Malted Walnut Seed Loaf

Prep Time: 20 mins 
Cook Time: 45 mins
Total Time: 1 hour 5 mins 
Servings: 1 medium loaf

Ingredients:

• 500g strong wholemeal flour
• 7g sachet fast-action dried yeast
• 1 tsp salt
• up to 350ml warm water
• 100g mixed seed
• 50g walnut halves
• a little sunflower oil for greasing

Instructions: 

Step 1: Prepare the Dough

1. Make the dough using the flour, yeast, salt, and water as directed in the “Goes Well With” recipe.
2. As you knead, add most of the seeds and all of the walnuts.
3. Place the dough in a clean bowl and leave it to rise as instructed in the recipe.
4. Once risen, knock back the dough and shape it into a large round.
5. Roll the dough in the remaining seeds, then place it on a tray to prove for about 30 minutes, or until it has doubled in size.

Step 2: Bake the Bread

1. Preheat your oven to 220°C (fan 200°C) / gas mark 7.
2. Bake the bread for 15 minutes, then reduce the temperature to 190°C (fan 170°C) / gas mark 5.
3. Continue baking for another 30 minutes, or until the loaf sounds hollow when tapped on the base.
4. Transfer the bread to a cooling rack and allow it to cool completely.

Storage: The loaf will stay fresh in an airtight container for up to 3 days, or it can be frozen for up to 1 month.