Wholemeal Crusty Walnut Cob
Ingredients
- 1¼ tsp. dried yeast (fast action)
- 250 gr. (9 oz.) strong white bread flour
- 250 gr. (9 oz.) strong wholemeal flour
- 1 tsp. salt
- 1 tbsp. walnut or olive oil
- 1 tbsp. honey
- 350 ml. (12 fl. oz.) tepid water
- 115 gr. (4 oz.) chopped walnuts
- Roasting tin half filled with hot water
- (to place in the oven)
- This dough was made with the Panasonic breadmaker SD 253
- Prior to baking, preheat oven to 200ºC (Fan)
Method
First, take the bread pan out of the machine.
Now place the dried yeast in the pan, cover it with the flours and add the salt, oil and honey. Gently pour over the luke warm water.
Put the bread pan back in the machine and put the chopped walnuts in the dispenser.
Press select to choose Whole Wheat type of dough.
Now press option to choose Dough Raisin (3 hrs. 15 mins).
Press Start.
When the dough making is complete, remove from the bread pan and turn out onto a floured surface.
Knead gently until smooth. Form the dough into a ball in your hands, tucking the dough underneath and smoothing the top and base. Place on a lightly greased baking tray. Cover with lightly oiled cling film or a cloth and leave to rise in a warm place until doubled in size (about 45 minutes).
Give the dough a light dusting of flour and with a sharp knife, make two diagonal cuts 1 cm. (½ ") deep across the top. Place in the preheated oven.
Put the roasting tin, half filled with hot water, onto the bottom shelf. The steam from the water will ensure a crusty finish to the loaf.
Bake until golden brown - about 30-35 minutes. When you knock the base of the loaf it should sound hollow.
Place on a wire rack to cool.
