RECIPES BAKING

Honey and Walnut Bread

Summary

Servings 8
Time Needed Prep
Cook
Ingredients 7
Difficulty Easy

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Ingredients

  • 7 g Dried Yeast (1 sachet)
  • 1.5 tbsp Honey
  • 165 ml Water lukewarm
  • 1.66 cups Plain Flour
  • 3/4 tsp Salt
  • 1 tbsp Olive Oil
  • 100 g Walnuts chopped

Nutrition Information

Qty per
121g serve
Qty per
100g
Energy 11.97kcalcal 9.9019322494719kcalcal
Protein 0.01125gg 0.0093063273021353gg
Fat (total) 0gg 0gg
 - saturated 0.875gg 0.72382545683274gg
Carbohydrate 3.24375gg 2.6833243721157gg
 - sugars 4.109375gg 3.3993945561966gg
Dietary Fibre 0.8825gg 0.73002967503417gg
Sodium 0.1575mgmg 0.13028858222989mgmg

Nutritional information does not include the following ingredients: Water, plain Flour, Salt, Olive oil, Walnuts

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Apparently cheese plates are out and tapas are in! Even antipasto is bowing out to the exotic allure of the Spanish nibble plate. But for those of us who just love their cheese, you can’t go past this Honey and Walnut Bread.

Best served sliced and slathered with brie left out long enough to be runny, this bread will add serious cred to any cheese platter.

Don’t be daunted by making bread, particularly this forgiving loaf. The only secret to good bread baking is good kneading. Yes it is hard work. Yes it must be for ten whole minutes. Then not only are you rewarded with amazing bread, but also attractive and buff (in a feminine way) upper arms!

Method

  1. Combine yeast, honey and water in a jug or bowl.

  2. Cover and set aside in a warm, draught-free place for 10 minutes or until frothy.

  3. Sift flour and salt into a large bowl.

  4. Make a well in the centre.

  5. Add yeast mixture, oil and walnuts and mix to a soft dough.

  6. Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic.

  7. Place dough in a large oiled bowl, cover and set aside in a warm, draught-free place for 1 hour or until dough doubles in size.

  8. Preheat oven to 200 degrees.

  9. Punch down dough with your fist.

  10. Turn onto a lightly floured surface and gently knead until smooth.

  11. Shape into an 8cm x 20cm log.

  12. Place on prepared baking tray, cover with plastic wrap and stand in a warm, draught-free place for 40 minutes or until almost doubled in size.

  13. Dust top with flour.

  14. Use a sharp knife to cut 3 shallow diagonal slits on top of the dough.

  15. Bake for 20 minutes or until golden brown and base sounds hollow when tapped. Cool on a wire rack.

Recipe Hints and Tips:

  • Honey and Walnut Bread is suitable to freeze for up to three months.
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