Malted walnut seed loaf

Malted walnut seed loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(20 ratings)

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
Save to My Good Food
Please sign in or register to save recipes.

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
eddiejones12
12th Dec, 2014
0.05
Oops think you got this one wrong. Malt house loaf in the glutenfree section, I don,t think so. Disappointing as I thought I had found a great loaf to bake, so difficult to find a good gluten free recipe for bread! AJ
barbsbaking's picture
barbsbaking
2nd Jun, 2015
Oops! I think you might be referring to the wrong recipe. There is a very similar gluten free one by Sarah Cook with almost the same photo and title (Malted Walnut Seed BREAD). V confusing.
jennynelson
11th Jul, 2014
Lovely loaf, I also raised overnight in the fridge. I soaked the seeds in a little hot water along with one tablespoon (15grams) of black treacle for about ten minutes, a little bit of advice given to me by a baker, he used for all wholemeal/grain bread
rosietennent
26th Apr, 2014
Beautiful bread. I didn't play around with the ingredients, but couldn't get a packet of mixed seeds, so used sunflower, pumpkin and linseed. I mixed the dough in the bread maker, on the pizza dough setting and then rose it again for 30 minutes, it all turned out lovely.
Honeygran
5th Mar, 2014
I have made this bread a couple of times. This time I did it in the breadmaker, which also worked very well. I used a pack of mixed seeds which was not quites so good as the smaller ones were a bit gritty. I might try kiwitifosi's suggestion of soaking next time, or perhaps just stick to sunflower and pumpkin seeds.
kiwitifosi
30th May, 2013
Very nice. I made a few changes. Soaked the seeds overnight in 150 ml of the water, which I think makes for a better texture. Used 400 g wholemeal flour and 100 g strong flour, to give a slightly better rise without losing much of the substance of the bread. And added about 25 g of roasted barley malt as I didn't have malted flour.
happylamb
15th Apr, 2013
4.05
Yummy, stays moist for a couple of days.
Vegirl
1st Mar, 2013
5.05
This is beautiful bread and not at all solid or heavy. It doesn't need sugar. I used the full amount of water, which made a very wet dough. (To those who find the bread heavy, it may be because of adding flour to the dough as you knead). I left it to rise over night in the fridge and knocked it back and baked in the morning. Lovely.
amysamp
5th Jan, 2013
4.05
First attempt at bread and it went really well. Very tasty and almost gone!
princess34
8th Nov, 2012
i have tried this recipe twice now. i love the flavour, but i cant get the texture right, it seems to turn out too moist.. a bit heavy. I thought of trying to use semi skimmed milk as i used whole milk so far. Does anyone have any suggestions chrissy

Pages

gasmarkseven
21st Aug, 2014
When I've baked a loaf with walnuts in it before the ones near the top burn easily. Any suggestions? Thanks.
goodfoodteam's picture
goodfoodteam
5th Sep, 2014
Hi there, thanks for your question, when you shape the dough try and make sure the walnuts are all inside the bread, thanks.
lornamcinnes's picture
lornamcinnes
7th Sep, 2014
5.05
Soaking the seeds overnight stops you from breaking your teeth on them (especially hard hemp seeds, if using).