INGREDIENTS
1kg Granary Flour
2 teaspoons salt
1 sachet (7g) active dry yeast
75g walnuts
2 tablespoons oil
Approx 600ml tepid water
Place all the dry ingredients (except the nuts) into a mixer bowl fitted with a dough hook. Mix together then add the oil and a little water with the motor running. Gradually add all the water until the mixture looks moist. Knead then add the walnuts and continue to knead for a short time.
Cover the bowl with a clean, damp teatowel or clingfilm and leave in a warm place to rise - this will take about one hour. When the dough has doubled in size knead again and place into greased loaf tins or shape into a ball and place on a greased baking tray.
When well risen, bake in a hot oven 220C/Gas mark 7, for ten minutes than reduce the temperature to 200C/Gas mark 6 for another 30 minutes.
The loaves, when cooked, should sound hollow when tapped on the base.
Cool on a wire rack.
Delicious. Enjoy!
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