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.
Andrews' Family Cookery & Household Management 
Where to get the Walnut oil? Any substitution? Strong white flour is high protein flour?
Darren, thanks for stopping by. You could use olive oil to subsituted that but you would have to rename the bread instead of walnut bread.
A high percentage of protein means a harder (stronger) flour best suited to chewy, crusty breads and other yeast-risen products. Less protein means a softer flour, best for tender and chemically leavened baked goods, like pie crusts, cakes, cookies, and biscuits. Since the protein content of wheat can range from 5% to 15%, the flour industry has established labeling standards that help us find the right flour for our needs. You could prefer to the packet’s label, if you have gluten allergic tried any gluten-free flour.
Sometime is a bit confused to buying flour; but for strong flour or hard flour is the right flour for bread making, or general terms called it bread flour.
Sounds like a perfect bread to serve alongside a starter or as you say…to accompany cheese.
Thanks for stopping by my blog. Bread used to be my broom to wipe every bit of the dish off.