Copyright Guildford Spike WI 2013
GRANARY AND WALNUT BREAD - By Sarah Jenkinson
This a simple yet satisfying bread to make. Good with soup or cheese.
A handful of finely chopped dates can also be added at the same time as the
walnuts. If you have any malt extract add a tablespoonful with the honey for an
extra flavour and goodness boost.
1. 7g dried yeast
2. 300ml hand hot warm water
3. 5g salt
4. 1 tablespoon runny honey
5. 500g malted granary flour
6. 100g walnuts, roughly chopped
1. Mix yeast, salt and flour together. Dissolve the honey in the warm water.
2. Pour all of the liquid into the flour and stir well with a wooden spoon until all the
flour has been mixed in and the dough is sticky to the touch but manageable. If it
feels too dry add a little water or too wet add a little flour.
3. Lightly flour a work surface and knead by hand for 10 minutes until silky and smooth
(or knead in a mixer for 5 minutes.)
4. Knead in the walnuts and then place into a bowl . Cover with oiled cling film and
leave in a warm place until doubled in size (this takes about 1-2 hours).
5. Knock back the dough to deflate it and knead for about 1 minute or so. Shape the
dough into a loaf, place on a baking sheet and cover with oiled cling film again. Leave
in a warm place until doubled in size again.
6. Preheat the oven to 220C/ Gas mark 8. Place an ovenproof bowl of water in the
bottom of the oven to create a steamy atmosphere for the bread to cook in. Bake
for 10 minutes and then reduce the heat to 180C/ gas mark 6. Bake the loaf for
another 20 minutes or so until golden brown and well risen.
7. To check if cooked, the base of the loaf should sound ‘hollow’ when tapped.