Britannia News

Lisa Marley’s Walnut and Date Bread

Lisa Marley’s Walnut Bread

5TH SEPTEMBER 2016

Pastry Chef Lisa Marley is working in partnership with Britannia Living to develop exciting recipes for every month of 2016.

It may seem daunting if you haven’t tried it before, but baking bread can be a truly relaxing and fun way to spend a quiet weekend’s afternoon. The smell of freshly baked bread is truly something to behold and I’ve got the perfect bread to get to work on! It’s a granary walnut and date bread – simple, delicious and nutritious!

To start, mix the flour, yeast and ground sea salt with warm water in a mixing bowl (it must be warm to activate the yeast!) Once the ingredients are mixed, place the mixture onto your work surface and knead the dough – make sure you watch my video below to ensure you use the correct kneading technique!

As with all my recipes, I encourage creativity with ingredients – don’t be afraid to try adding pecans, dates or dried fruit to the mix! Finally, shape the dough and then bake in the oven at 200°C for 40 minutes.

Ingredients:

300g white bread flour

200g wholemeal flour

15g fine sea salt

7g dried yeast

350g warm water

300g chopped walnuts

100g raisins

 

Method:

In the mixing bowl mix the two flours together

Add the salt and yeast on opposite sides in the bowl

Add the warm water

Mix and place the dough onto a floured work surface

Knead the dough

Return to a bowl and place a tea towel over the bowl

Rest for 40 minutes

Gently turn out the dough onto a lightly dusted work surface

Press down the dough gently with your fingertips to flatten

Sprinkle the walnuts and dates onto the surface and fold the corners of the dough into itself

Gently press down and fold in one more time

Carefully shape into a loaf and place into the loaf tin. 

Bake on 200°C Gas Mark 6 for 40 minutes

Turn out onto a cooling rack and allow to cool

 

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