Malted walnut seed loaf

Malted walnut seed loaf

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(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
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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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oneshot
5th Jul, 2012
5.05
i made this bread for the first time was very nice everyone liked it i done it in a dutch oven which i think is much better i will try a tble spoon of sugar next time to see what difference it makes.
sjcauser1
6th May, 2012
5.05
I make a slightly different version of this bread and to date, it's worked out well every time. I always use 1 tsp of sugar to help the yeast along and I add 15 mls (1 tbsp) of vegetable oil to the mix. The bread is dense but that is often the case with wholemeal bread and the seeds and nuts give a lovely texture. I find that splitting the mixture into 2 and making 2 oval loaves makes it easier to slice once baked and cooled. It's really important that after the first proving and then knocking back the dough, you must let the dough prove and rise again before baking. I think this takes longer than 30 mins more like 45 mins. Failing to prove after knocking back is probably resulting in rock hard inedible bread. Only my thoughts.......
ruthy10
2nd Feb, 2012
3.05
I made this for the first time and found it to be very solid, but my parner liked it
nnorfolkfoodlover
1st Nov, 2011
5.05
Still a novice in the art of bread making but this has to be the best ever! I don't have a bread maker and prefer to make my bread by hand.I find it very soothing and theraputic! I used Doves Farm Quick Yeast and added 1 tsp. of sugar.Lovely rich malty flavour, moist and the seeds add a lovely crunchy texture. My husband will have a big chunk of Walnut bread with some ripe Brie cheese and juicy black grapes for his pack-up tomorrow! YUM!
rosehungate
12th Jul, 2011
has anyone tried this with fresh yeast in a breadmaker and if so how much?
klareh101
29th May, 2011
Absolutely fantastic bread. This is the first bread I've ever made, I had to watch some online videos first to get the technique right but it worked out beautifully. I added 1 tbsp sugar and a handful of pecans into the mix, yummy.
greatgina1
11th Apr, 2011
1.05
Not sure what went wrong, but bread was very heavy and virtually inedible
zakalwe
21st Nov, 2010
5.05
Excellent recipe! I've made this several times now and it comes out perfectly every time. The walnut and seeds give it a fantastic texture.
zakalwe
31st Oct, 2010
5.05
Wonderful recipe! Took a couple of attempts to get it right, but now I have the technique nailed! Just make sure you kneed it properly and let it rise properly too; I tend find it works well to let it rise for about an hour, knock it back and kneed it again, then let it rise for another half hour or so before finally putting it in the oven. I also found that added a tablespoon of honey to the dough made it taste that much better.
mcfarde
28th Sep, 2010
5.05
Lovely bread - very easy to make in the breadmaker and just used a mix of seeds and nuts I had to hand - made several times now and great each time

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