I’ve decided to make a walnut and sultana loaf this week by tweaking a basic white bread recipe that I regularly use. I didn’t have enough white flour in store so I substituted a quarter with wholemeal. It was a good decision as it added to the nuttiness of the finished loaf.
Sliced or torn pieces of this bread will go amazingly well with a mild, creamy blue cheese such as Dolcelatte, Saint Agur or Roquefort.
Another good option would be a couple of dipping bowls of good quality olive oil and balsamic vinegar. Once the loaf’s a couple of days old, have it toasted and spread with butter and honey.
Walnut and sultana loaf
- 7g/¼oz fast action yeast
- 1tsp sugar
- 300ml/10½fl oz warm water
- 500g/18oz strong bread flour
- 1tsp salt
- 50g/1¾oz chopped walnuts
- 50g/1¾oz sultanas
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- In a measuring jug, stir the yeast and sugar into the warm water. Leave for 10 minutes for the yeast to begin working
- In a large mixing bowl add the flour. Make a well in the centre
- Add the liquid and knead until a smooth ball of dough is formed (I used my Kenwood mixer with dough hook attachment on a low speed for about 10 minutes, but you can do it by hand on a floured work surface for about 20 minutes)
- Cover the mixing bowl with cling film or put it into a large, clear plastic bag and leave in a warm place until the dough has doubled in size.
- Add the salt, chopped walnuts and sultanas and knead lightly until the fruit & nuts are evenly distributed through the dough
- Place in a greased loaf tin (or in a well-floured banneton like I did) and re-cover and allow to prove again until doubled in size
- Preheat the oven to 260ºC/500ºF/Gas mark 10, put an empty roasting dish on the bottom shelf of the oven and fill a cup with cold water and set aside
- Once the loaf has risen, if using a banneton, grease a baking sheet and gently decant the loaf on to it, trying not to knock any air out of it
- Quickly & carefully pour the cup of water into the roasting dish before putting the loaf into the oven
- After 10 minutes, turn the oven down to 200ºC/ 400ºF/Gas mark 6
- Bake for a further 20-25 minutes before taking it out of the oven
- Leave to cool on a wire rack for at least half an hour before use
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I’ve been seeing recipes for panipopo sweeping by on my Pinterest feed for quite a while. I’ve never really stopped & clicked because I thought that the sweetened coconut bread would be too wet and sickly.
How wrong I was! I’m glad I read some of the comments remarking on how delicious it is and how ex-pat islanders hanker after it when they’re away from home.
Panipopo (or pani-popo or pani popo) is a Polynesian bread originating from Samoa or Hawaii – depending on who you believe.
I thought that all that liquid would make for a soggy bread, but most of it is absorbed by the dough in cooking. The liquid that is left turns into a thick, unctuous, syrupy sauce. We weren’t sure what to eat it with – I chose to have it as it comes, dunking it in more of the sauce that I’d reserved. Justin went all adventurous and had his with a little bit of Cambozola… he reckons it’s a winner.
Here’s the recipe – why don’t you have a go? Let us know what you think!
A couple of weeks ago, I bought a small jar of black onion seeds with the plan of using it in and sprinkled on a home-made loaf of onion bread. Little did I know that onion seeds aren’t actually… onion seeds! I tasted a pinch expecting a blast of onion flavour, it had a slight onion/black pepper/earthy taste, not altogether unpleasant though.
When I looked it up, black onion seeds are actually nigella seeds; they’re also commonly known as black cumin or kalonji. Love in a Mist, which grows on our allotment, is a very close relation. I wonder whether it’s seeds are also edible.
Anyhow, since my onion loaf idea was scuppered (at least for the time being) I looked into what I could make using my black onion seeds. That’s when I came across daktyla, a Greek/Cypriot/Turkish rustic bread.
The seeds are mixed with sesame seeds both in and atop a sort of tear-and-share loaf made up of rows of dough. Δάχτυλα, (daktyla in Greek) means ‘fingers’.
I just happened to have a large bag of black sesame seeds that I bought in a Chinese supermarket, so I already had all the necessary ingredients in stock.
There was quite a lot of proofing time involved – an hour for the sponge, 90 minutes for the first proof, another 90 for the second – but it meant that I could get on and do other things in between time.
It was delicious with baba ganoush and salad. I imagine it would go down well with hummus, feta and Anari cheeses, olives and cured meats.