Honey-glazed Walnut Bread

 

 

 

 

 

 

 

 

 

 

Honey - glazed Walnut Bread

 

 

 

This recipe makes very good bread, very quickly! It needs mixing, shaping and rising only once before baking, which takes about 1 hour and 15 minutes altogether. Use walnut oil instead of olive oil if you wish. This recipe makes 16 rolls or two 20 cm round loaves - and by the way this bread makes the best toast ever! says Mary.

 

 

I say: It's absolutely scrumptiously deliciously lovely!

 

 

 

To freeze the bread: see below

 

 

 

 

What do we need:

 

100 gr walnut pieces

350 gr granary flour (which i didn't have so i used wholemeal flour)

350 gr strong white flour

 

7 gr fast-action yeast ( put in your bowl on the left)

2 level teaspoons salt ( put in your bowl on the right)

1 tablespoon of black treacle ( Warm your spoon in a mug of hot water)

500 ml warm milk ( 1 part boiling to 2 parts cold)

 

2 tablespoons good olive oil ( I used walnut oil)

100 gr sunflower seeds

 

 

To glaze:

 

1 tablespoon beaten egg

1 tablespoon clear honey

 

 

 

 

 

 

To freeze the bread:

 

 

Seal in freezer-proof bags, label and freeze for up to 6 months.

To defrost, thaw in the plastic bag for 5-6 hours at room temperature. The bread is best served warm, so refresh in your preheated oven at 160C or until warmed through.

 

 

 

 

                                                               "Enjoy"