|Strong wholemeal flour||300 Gram|
|Plain flour||300 Gram|
|Yeast||7 Gram (1 Package, Easy Blend Type)|
|Soft brown sugar||1 Tablespoon|
|Walnut pieces||180 Gram|
|Walnut oil||1 Tablespoon|
|Hot water||400 Milliliter|
Lightly grease a 1kg (21b) loaf tin and line it with baking parchment.
Sift the flours and salt in a large bowl.
Stir in the yeast, sugar, and walnut pieces.
Make a well in the centre of the mixture.
Mix the oil with the water, pour into the well in the flour, and bring all the ingredients together to form a soft ball of dough .
Tip the dough on to a floured surface and knead for 5 minutes, until smooth .
Place the dough in a lightly oiled bowl, cover, and leave for 1 1/2-2 hours in a warm place, until doubled in size.
Reknead the dough for 3 minutes, shape it into a rectangle, and put in the prepared foaf tin.
Leave to prove for about 45 minutes, until doubled in size.
Meanwhile, preheat the oven to 200°C/400°F/Gas 6.
Bake the bread for 45-50 minutes.
Remove from the tin and return to the oven for 5 minutes.
When baked, the loaf should sound hollow when tapped underneath.
Cool the loaf on a wire rack.