Malted walnut seed loaf

Prep: 20 mins Cook: 45 mins , plus rising and proving

Easy

12 slices
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread

Nutrition and extra info

  • Can be frozen for one month
  • Vegetarian

Nutrition: per serving

  • kcal172
  • fat4g
  • saturates1g
  • carbs28g
  • sugars1g
  • fibre0g
  • protein7g
  • salt0.43g
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Ingredients

  • 500g strong wholemeal flour (we used Doves Farm mixed grain malthouse bread flour)
  • 7g sachet fast-action dried yeast
  • 1 tsp salt
  • up to 350ml warm water
  • 100g mixed seed (we used a mix of linseeds, hemp seeds, pumpkin seeds and sesame seeds)
  • 50g walnut pieces
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • a little sunflower oil, for greasing
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

Method

  1. Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.

  2. Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.

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Comments, questions and tips

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Comments (31)

kate6458's picture
4

Really great, really tasty - now living on it!

thisisme100's picture

i have made this twice now - both times it ended up impenetrable on the outside (ie. very hard crust) and too doughy on the inside. Probably my own fault as I haven'd made bread for years. Any ideas where i went wrong (I follwed recipe to the letter)?

america1's picture
1

Very disappointing. Found the bread very heavy and solid. Not one of the best.

mrsnoonoo's picture
5

Really nice bread. Made some changes. Didn't have any hemp seeds so used sunflower. Also not that keen on walnuts so just up the amount of the other seeds. Also used a teaspoon of sugar and made it my magimix. Very pleased and will be making often.

nispero's picture
5

I made this last night and was very pleased with the results. It is a solid bread and it is very tasty. I also added a tablespoon of sugar when I made the dough as suggested in previous comments.

weeble's picture
5

I made two loaves & was pleased with the results

juliaweller's picture
5

This was possibly the best bread I've ever baked. Everyone loved it. My previous attempts at wholemeal breads have come out pretty solid but this was just right. I added a touch of sugar to the yeast which I think made a big difference.

goldielocks_79's picture

I too found this to be fairly solid, yet very wholesome and popular with my guests - I made it to go with the Real Tomato Soup ... a delish combo!

bronwenmclaren's picture
4

Very tasty, albeit a teeny bit solid, but that's to be expected with homemade wholemeal bread...

mocha17000's picture
4

Very very tasty!

will_wild's picture

Absolutly stunning!
the first time i'v made bread and it went down without a hitch. gone in less than 24hours
3 to 4 times cheaper than any thing on the market, excellent student food

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