Anyway back to the baking, I decided to bake a version of 'pain aux noix' or walnut bread, I've had this before in France and it's delicious. It's the perfect accompaniment to cheese and I found some half price Boursin cheese in Tesco flavoured with figs and nuts to go with it. I might have to get more in a few days if it's still on special offer because it seems to keep spreading itself on the bread and ending up in my mouth!
Ingredients - makes 1 large loaf
150g strong white bread flour
500g strong wholemeal bread flour
100g chopped walnuts
1 tbsp dried active yeast or 7g sachet fast action yeast
50g dark muscovado sugar
3 tbsp extra virgin olive oil
2 tsp salt
400ml lukewarm water
- Reactivate the yeast according to pack instructions if using dried active yeast otherwise skip this step.
- Mix together the flours, sugar (break up any lumps), walnuts and salt, add the yeast, olive oil and water and mix to a dough. You may need a little more water depending on your flour. This should be quite a sticky dough to begin with but it becomes more manageable as it is kneaded. Knead the dough for 10 minutes then place into a lightly oiled bowl and cover with clingfilm and leave for an hour or until doubled in size.
- Knock back the dough and knead lightly and shape the loaf how you want it, I went for an oval shaped loaf. Place onto a non stick baking tray and cover with lightly oiled clingfilm and leave to double in size again for about 40 minutes.
- Preheat the oven to 220C and make several deep slashes diagonally across the loaf with a sharp knife and then bake for 35 minutes until the base of loaf sounds hollow when tapped. Cool on a wire rack and then devour!