Ingredients

Makes 2 loaves 

• 350g strong wholemeal flour
• 200g strong white flour, plus extra for dusting
• 7g dried yeast (easy blend)
• 1.5 tsp salt
• 1 tsp sugar
• 1 tbsp walnut oil, plus extra for brushing
• 460ml water (room temperature)
• 150g walnuts, chopped

Method

1. Add the wholemeal flour, white flour, yeast, salt and sugar into a large mixing bowl and stir until mixed well.

2. Make a well in the middle of the dry ingredients and pour in 360ml of the water and the walnut oil. Stir until combined and then add a further 100ml more water and continue to stir and combine until all of the flour is mixed in and the dough feels soft.

3. Remove the dough from the bowl and place it onto a lightly floured surface. Knead for 5-10 minutes and then shape it into a ball.

4. Using a clean bowl, brush some walnut oil around it so that it is lightly greased. Then place the dough ball inside and cover with cling film or a cotton towel. Leave it to prove for up to an hour or until it has doubled in size.

5. Return to the dough and using your hand, punch down the dough and turn it out onto the floured surface again. Knead for around 1-2 minutes. Shape the dough into a roughly rectangular shape, sprinkle it with a little flour and sprinkle the chopped walnuts on top of it. Knead it for a further few more minutes to make sure the nuts are evenly distributed in the dough.

6. Preheat the oven to 220C/200C fan/gas 7.

7. Cut the dough in half and form each into ball shapes. Place each on a baking tray and cover with clean cotton cloths or tea towels and leave for further 20 minutes.

8. Remove the cloths and dust the top with a little flour. Bake for 10 minutes and then reduce the temperature to 190C/170C fan/gas 5. Bake for a further 25-35 minutes. You will know when the loaf is cooked properly because the base will sound hollow when tapped.

9. Once cooked, leave the loaves to cool on a wire rack.

Serve sliced with a generous helping of butter.