Cakes & Bakes: Walnut and sultana loaf

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.

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Walnut and sultana loaf

Course Bread

Cuisine British

Keyword bread, fruit bread, loaf, sultanas, walnut

Cook Time 35 minutes minutes

Servings 1 loaf

Ingredients

• 7 g/¼oz fast action yeast
• 1 tsp sugar
• 300 ml/10½fl oz warm water
• 500 g/18oz strong bread flour
• 1 tsp salt
• 50 g/1¾oz chopped walnuts
• 50 g/1¾oz sultanas

Instructions

• 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 slicing

Notes