Malted Walnut Loaf


500g Strong wholemeal flour

7g sachet fast-action dried yeast

1 tsp salt

Up to 350ml warm water

100g mixed seeds

50g walnut pieces

A little sunflower oil, for greasing


Make the dough by tipping the flour, yeast and salt into a large bowl and making a well in the middle. Pour in most of the water and use your fingers or a wooden spoon to mix the flour and water together until combined to a slightly wet, pillowy, workable dough – add a splash more water if necessary.
Tip the dough onto a lightly floured surface and knead for at least 10 mins adding most of the seeds and all the walnuts as you knead the dough.
Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size.

Once it has risen to desired size, knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.

Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

I recommend enjoying a big slice of the bread with either mushroom pâté or crushed avocado.