550 g Granary flour; (1 lb 2oz)
200 g Strong white bread flour;
-(7oz)
2 ts Salt
15 g Polyunsaturated margarine; (
-1/2oz)
6 g Sachet of easy-blend dried
-yeast; ( 1/4oz)
50 g Walnuts; chopped (2oz)
600 ml Warm water; about (1 pint)
Mix together the Granary flour, strong white flour and salt.
Add the margarine and rub in with your fingertips until the mixture
resembles breadcrumbs.
Add the yeast and walnuts, then add enough warm water, stirring it in with
a fork, to form a firm but soft dough.
Turn the dough on to a floured surface and knead for about 10 minutes or
until it is smooth and elastic.
Place in a large greased polythene bag and leave to rise in a warm place
for 1 hour or until doubled in size.
Turn the dough on to a floured surface and knead for 2-3 minutes.
Divide the dough into two and shape into two round loaves.
Place on two greased baking sheets, cover with oiled clingfilm and leave to
rise in a warm place for about 40 minutes or until the dough has doubled in
size and is springy to the touch.
Preheat the oven to Gas Mark 7/220 C/425 F.
Uncover the loaves and bake in the oven for 35 minutes or until they sound
hollow when tapped on the base. Leave to cool on a wire rack.
Yields
1 servings