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.
300g white bread flour
200g wholemeal flour
15g fine sea salt
7g dried yeast
350g warm water
300g chopped walnuts
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