Walnut Wholemeal Bread

Instructions

1. 1

   Mix both flours, salt, and yeast in a large bowl, creating a well in the centre. Pour in warm water, honey, and olive oil, then stir with a wooden spoon until a shaggy dough forms.

   Tip: The dough should feel slightly sticky at this stage.

2. 2

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Fold in the toasted walnuts during the last minute of kneading.

   Tip: Knead thoroughly to develop the gluten structure for a better rise.

3. 3

   Place the dough in an oiled bowl, cover with a damp tea towel, and leave to rise at room temperature for 1 hour or until doubled in size.

   Tip: A warm spot in your kitchen will speed up fermentation.

4. 4

   Gently turn out the dough onto a work surface and shape into an oval loaf. Place on a lined baking tray, cover loosely, and let rise for 30-40 minutes until puffy.

   Tip: Shaping gently preserves the air bubbles for a lighter crumb.

5. 5

   Preheat your oven to 200°C. Score the top of the loaf with a sharp knife and brush lightly with water. Sprinkle with sunflower seeds if desired.

   Tip: Scoring allows steam to escape and creates an attractive crust.

6. 6

   Bake for 40-45 minutes until golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.

   Tip: Let it cool fully so the crumb sets properly and won't be gummy.