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Walnut and Seed Bread


A blend of seeds and roasted crunchy walnuts all wrapped up in a wholemeal dough makes for the perfect loaf of bread. I love making this bread for breakfast. It freezes perfectly, so if your going to make it I suggest you double up and make one for the freezer too.




400g strong white bread flour

100g whole meal flour
3 tbsp mixed Seeds
7g dried yeast

10g salt 325g water

150g walnuts 100ml water
2 tbsp Marmite


Here’s How:


Pour the flours, seeds, salt and yeast into a bowl and blend together.
Make a well in the middle and pour in the water.
Using your hand in a claw shape, move it around the bowl and mix the dough together. When it forms a soft ball of dough and comes clean from the bowl, transfer to a clean work surface before kneading for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl and cover.
Leave the mixture to prove and double in size. It should take 1-2 hours, but it really depends on how warm it is in your kitchen.
While the dough is proving place the Marmite and water into a sauce pan and bring up to the boil.
Pour the walnuts onto a non stick baking tray, then pour the Marmite and water over the nuts.
Bake in the oven 170c for 20-30 minutes or until all the water has evaporated. Remove the walnuts and transfer to a bowl and leave to cool. These nuts are for the bread, but to be honest, I always cook a few more as they make the most amazing snack.
When the bread dough has doubled in size, remove from the bowl. Transfer onto a work surface and scatter over the Marmite nuts.

Knead the bread gently to incorporate the nuts. Then using your hands, form the dough into a bloomer shape.
Transfer to a non stick baking tray and leave for a second and final prove.
When the bread has doubled in size score along the top, approximately 1/2cm deep, and bake in a pre heated oven 200c for 30 -40 minutes or until fully baked.


Recipe by Peter Sidwell

Walnut and Seed Bread

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