A stronger flavoured honey such as manuka, kamahi or beechwood honeydew works well in this recipe. This delicious bread has been served alongside our selection of cheeses ever since I bought Vinnies restaurant 10 years ago. I like it best thinly sliced and toasted until crisp, served with a wedge of creamy blue cheese (at room temperature) and topped with a spoonful of natural honeycomb.
|20 g||Active dried yeast|
|120 g||Honey (Main)|
|55 g||Butter, melted|
|280 g||Wholemeal flour|
|130 g||Walnuts (Main)|
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- Whisk yeast with water, milk, honey and butter.
- Add flours and mix to form a dough then knead for 5 minutes, add salt and knead for a further 5 minutes. This can be done either by hand or with a machine.
- Place the dough in a bowl, cover with clingfilm and allow to prove for 2–3 hours or until doubled in size.
- On a lightly floured bench, roll out the dough to form a rectangle approx 20 x 30cm.
- Scatter the walnuts over and press them down into the dough.
- Roll the short end of the dough to form a spiral and squeeze out any air bubbles as you roll.
- Place the dough in a lightly greased 20cm loaf tin, cover with cling film and allow to prove a second time for 2-3 hours or until doubled in size.
- Heat oven to 200C. Bake for 15 minutes then reduce temperature to 150C and bake for a further 30 minutes.
- Remove bread from the tin and cool on a wire rack. When cool, wrap in plastic wrap and store in the fridge.
- Serve thin slices toasted with your favourite blue cheese and honeycomb.