2 cups (300 g) strong white bread flour
1 cup (150 g) 5 1/4 oz country grain strong brown bread flour with malted wheat flakes
1 1/4 cup (1/2 pint) 300 ml water
2 tbsp oil 1 1/4 tsp salt
1 tbsp light brown soft sugar
100 g (3 1/2 oz) 3/4 Cup walnut pieces
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
1 cup (150 g) 5 1/4 oz country grain strong brown bread flour with malted wheat flakes
1 1/4 cup (1/2 pint) 300 ml water
2 tbsp oil 1 1/4 tsp salt
1 tbsp light brown soft sugar
100 g (3 1/2 oz) 3/4 Cup walnut pieces
1 1/2 tsp instant or fast-acting dried yeast
glaze to taste
method
1. Thoroughly mix together the two flours.
2. Pour the water into the breadmaker bucket, then add the oil and half the mixed flour.
3. Sprinkle with the salt and sugar.
4. Cover with the remaining flour mix and mound the yeast into the centre.
5. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
6. Add the walnuts according to the manual's instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
8. If liked, brush with the selected glaze.
9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
2. Pour the water into the breadmaker bucket, then add the oil and half the mixed flour.
3. Sprinkle with the salt and sugar.
4. Cover with the remaining flour mix and mound the yeast into the centre.
5. Fit the bucket into the breadmaker and set to the programme recommended in the manual (either special if the machine has this setting or basic white or No 1).
6. Add the walnuts according to the manual's instructions, usually at the beginning or the middle of the second kneading or when the machine bleeps.
7. When ready, carefully shake the loaf out of the bucket on to a wire cooling rack and stand the right way up.
8. If liked, brush with the selected glaze.
9. Leave the loaf for at least an hour before cutting and/or removing the paddle if necessary.
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