Malted Walnut & Seed Loaf

Prep time: 25 minutes
Rising Time: 1 hour 30 minutes
Cook Time: 40 minutes
Makes: 1 loaf 

INGREDIENTS

80g unsalted butter
250ml milk (gently warmed)
50g malt extract
2 ½ tsp instant yeast
300g strong white flour
120g whole meal flour
½ tsp fine salt
50g FreshLife Californian Walnut Pieces
100g FreshLife 4 Seed Mix

METHOD

  • Melt the butter, then add the milk and malt extract, and stir well. Sprinkle the yeast over the top and stir again.

  • Combine the flours and salt in the bowl of a stand mixer with a dough hook attachment, then pour in the milk mixture and beat on a medium speed for 10 minutes until stretchy and smooth.

  • Tip the walnuts and most of the seed mix into the stand mixer bowl and knead for another 5 minutes to incorporate them.

  • Spray a large bowl with cooking oil, shape the dough into a smooth ball and put in the bowl. Turn it over once to coat the top, then cover with cling film and leave in a warm place to rise for an hour, until about doubled in size.

  • Once the dough has doubled in size, knock it back and shape into a large round. Scatter the remaining seeds over the top of the loaf and pat gently to press them in. Place the bread onto a tray and cover loosely with a clean tea towel. Prove for about 30 minutes until doubled in size again.

  • Preheat the oven to 220°C. Bake the bread for 15 minutes, then reduce the heat to 190°C and continue to bake for 25 mins until the loaf sounds hollow when tapped on the base.

  • Leave the bread on a wire rack to cool completely before slicing.

 
Baking, Snacks, Side DishSuze QuinlanWalnut Pieces, 4 Seed Mix