This bread is a must on any cheeseboard. Many people suggested serving it with a ripe Stilton or failing that, try it with any other strong flavour cheese and a glass of red wine. Often in UK restaurants serve this bread before entree. If you have any leftover of this bread you could pop it into microwave about 5 to 8 second, then spread with butter and you can enjoy it on its own. Here is how I do the bread, I think if you could do it by hand is even better as I feel the food and I get exciting for it when is baked.
- 350 g Wholemeal flour
- 150 g Strong white flour, plus extra for dusting
- 1½ tsps salt
- 30 g yeast
- 40 g Butter, softened
- 60 ml walnut oil
- 300 ml pint water
- 150 g walnut pieces
- Put all the ingredients except the walnuts into a large bowl, (make sure yeast at one side of the bowl and salt at the another side) then mix well with your hands for about 4 minutes.
- When all the flour has been incorporated, tip the dough out onto a lightly floured surface and, using your fingers and the heel of your palm, knead for 5 minutes. Put the dough back in the bowl and leave to rise for 1 hour.
- Line a baking tray. Incorporate the walnuts into the dough, shape into a ball and dust with white flour. Place on the baking tray and leave to rise for 1 hour.
- Preheat the oven to 220°C. Using a sharp knife, cut a cross into the top of the dough, then bake the bread for 30 minutes until golden. Transfer to wire rack to cool.
I promised this is the bread you should have to try to make at least once, since most of the restaurant is making this bread as a starter, maybe it can be great for your dinner party as well.