Walnut bread (Makes a 500g loaf)

August 5, 2017

I make this at least once a week, slice and put in the freezer to make toast with for breakfast.  I love the nutty flavour and its also filling without weighing you down.  Generally I will smother with some peanut butter; however it also works really well with either poached eggs, smashed avocado or bacon.



  • 400g Malt seed flour

  • 100g Rye / Spelt flour

  • 1 tbsp of sesame seeds

  • 1 tbsp. of agave nectar

  • 1 tbsp. of olive oil

  • 1 tbsp. of poppy seeds

  • 1 tsp salt

  • 30g roughly chopped walnuts

  • 7g sachet of fast action yeast

  • 300ml of warm water

  • Loaf tin (500g)


  1. In a bowl combine all the ingredients except for the water,

  2. If using a Kitchenaid, turn on and gradually add the water.  I use the same process if I were to knead by hand,

  3. If the dough becomes too dry, add a little more water,

  4. If the dough becomes a little too wet, gradually add more flour,

  5. Knead for 6 minutes in the machine and then put the dough onto a floured surface and knead by hand for a few minutes,

  6. Place the dough back into the bowl, cover with cling film and leave to rest for 1 hour,

  7. Preheat oven to 200/Gas mark 4,

  8. Knead and dust with flour if required into the desired shape and then place into a loaf / bread tin or baking tray in the oven for 40 to 45 minutes,

  9. Leave to cool, and then devour.

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