Ingredients Jump to Instructions ↓

  1. Vegetable oil, to grease

  2. 2 tsp (7g/1 sachet) dried yeast

  3. 310ml (1 1/4 cups) lukewarm milk

  4. 2 tbs malt extract

  5. 2 tsp brown sugar

  6. 300g (2 cups) plain flour

  7. 240g (1 1/2 cups) wholemeal plain flour

  8. 1 tsp bread improver

  9. 1 tsp salt

  10. 1 tbs olive oil

  11. 200g (2 cups) walnut halves

  12. 100g muscatels

  13. 1 egg, lightly whisked

  14. 1 tbs honey

Instructions Jump to Ingredients ↑

  1. Brush a baking tray with oil to grease. Combine yeast, milk, malt and sugar in a bowl. Set aside in a warm, draught-free place for 10 minutes or until foamy.

  2. Place combined flours, bread improver and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and olive oil. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

  3. Turn the dough onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic. Brush a large bowl with oil to lightly grease. Place the dough in a bowl and turn to coat in oil. Cover with plastic wrap and set aside in a warm, draught-free place to prove for 1 hour or until doubled in size.

  4. Preheat oven to 200°C. Punch down the centre of the dough with your fist. Turn onto a lightly floured surface. Add walnuts and muscatels and knead for 5 minutes or until dough is elastic and has returned to its original size. Divide into 2 portions. Shape into 30cm-long logs and place on prepared tray. Set aside in a warm, draught-free place for 30 minutes or until doubled in size.

  5. Combine egg and honey in a bowl. Brush loaves with egg mixture. Bake in oven for 15 minutes. Reduce oven to 180°C and bake for a further 20 minutes or until loaves sound hollow when tapped on the base. Cut into slices to serve.


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