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A bag of Allinson's very strong wholemeal bread flour laying next to a chunky walnut loaf with some slices cut off and laid flat. The scene has walnuts, sliced cheese and tomatoes scattered and the shot is pictured from above.
A loaf of chunky walnut bread with 2 slices cut and laid flat on a round wooden board. Some walnuts and slices of cheese are scattered in front of and next to the loaf.
A loaf of chunky walnut bread with 2 slices cut and laid flat on a round wooden board. Some walnuts are scattered in front of and next to the loaf. The image is shot from above.

Chunky Walnut Bread Recipe

PREP

20 mins

BAKE

40 mins

TOTAL

1h

Serves 1

Easy

About the bake

This delicious hearty walnut bread recipe is simply too good to resist. It's the perfect loaf for a ploughman's lunch.

Or if you're looking for something sweeter, slather it in homemade strawberry jam, it pairs so well with the chunky walnuts in the bread.

Now you've mastered our walnut loaf, give our sundried tomato bread recipe a try!

8 Ingredients

6 Steps

Ingredients

  • 400g Allinson's Very Strong Wholemeal Bread Flour
  • 250g Allinson's Strong white bread flour
  • 2 tbsp Billington's Unrefined Light Muscovado Sugar
  • 100g Walnuts (pieces, chopped and toasted)
  • 1.5 tsp Salt
  • 1 Easy bake yeast sachet
  • 3 tbsp Olive oil
  • 450ml Warm water

Nutritional information per 72g serving

  • 213kcal Energy
  • 7.1g Fat
  • 0.9g of which Saturates
  • 28g Carbohydrates
  • 2.2g of which Sugars
  • 7g Protein
  • 0.47g Salt

Method

  • Step 1

    Put the flour, walnut pieces, light muscovado, sugar and salt together in a large bowl.

  • Step 2

    Sprinkle over the yeast so that it is evenly dispersed and then pour in the oil and warm water. To achieve the right temperature of water we recommend mixing 1 part boiling water to 2 parts cold.

  • Step 3

    Mix together with your hands until the mixture combines to make a rough dough ball.

  • Step 4

    Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.

  • Step 5

    Shape into an oval and put on to a greased baking tray. Use a sharp knife to score a few diagonal lines on tops of the loaf. Cover loosely with cling film. Leave in a warm place until doubled in size. This will take approximately 30-40 minutes.

  • Step 6

    Preheat the oven to 220°C, 200°C fan, gas 7. Remove cling film from bread and
    reduce the oven temperature to 200°C, 180°C fan, gas 6. Bake the bread for 35
    minutes until golden.

“Delicious bread, my new favourite recipe! I used wholegrain bread flour with seeds instead of strong wholemeal. Quick and easy to make and the bread tasted great for days.”