Treacle & Walnut Bread Ingredients
 
400g Strong white flour
100g Rye Flour
7g Dried yeast
10g Salt
2 tbsp Treacle
300ml Water
100g Walnuts
 
Here’s how:
 
To make this loaf of bread, place the both the flours into a mixing bowl with the salt and yeast.
Make a well in the middle and pour in the treacle and water.
Using one hand, mix together to form a ball of dough.
Once formed, transfer onto a lightly floured work surface and knead for 10 minutes until smooth, stretchy and easy to move about without sticking.
Return the dough to the mixing bowl, cover and leave to prove for 1-2 hours or place in the fridge over night.
When the dough has doubled in size you can scoop it out on to a lightly floured work surface and knock the air out with your hands so that you have a nice even second and final prove.
Scatter the walnuts over the dough and knead for 1 minute to help evenly incorporate into the bread.
Shape into an oval and place in a 2lb loaf tin.
Leave the bread to prove once again for between 45- 50 minutes depending on how warm it is.
Pre heat your oven to 180c and bake on the middle shelf for 35-45 minutes or until golden and baked.
To make sure the bread is fully baked, remove from the oven and carefully slide out of the loaf tin. Using a tea towel turn the bread over and tap the underneath, if it sounds hollow it is baked, if you hear a dull thud then it may need to be returned to the oven for a further 10-15 minutes.
 
Recipe by Peter Sidwell