ingredients
makes 1 loaf
3 3/4 cups whole wheat flour
1 1/4 cups strong white flour
2 1/2 tsp salt
2 1/4 cups lukewarm water
1 tbsp clear honey
1 tbsp easy-blend dried yeast
1 1/4 cups walnut pieces, plus more for decorating
1 egg, beaten, for glazing
method
1. Mix together the flours and salt in a large bowl. Make a well in the centre and pour in 1 cup of the water, the honey and the yeast.
2. Set aside until the yeast dissolves and the mixture is frothy.
3. Add the remaining water. With a wooden spoon, stir from the centre, incorporating flour with each turn, to obtain a smooth dough. Add more flour if the dough is too sticky and use your hands if the dough becomes too stiff to stir.
4. Transfer to a floured board and knead, adding flour if necessary, until the dough is smooth and elastic. Place in a greased bowl and roll the dough around in the bowl to coat thoroughly all over.
5. Cover with a plastic bag and leave in a warm place until doubled in volume, about 1 1/2 hours.
6. Punch down the dough very firmly and knead in the walnuts until they are evenly distributed.
7. Grease a baking sheet. Shape the dough into a round loaf and place on the baking sheet. Press in the walnut pieces to decorate the top. Cover the dough loosely with a damp dish towel and leave in a warm place for about 25 - 30 minutes until doubled in size.
8. Preheat the oven to 220°C/425°F. With a sharp knife, score the top of the loaf and brush with the egg glaze. Bake for 15 minutes. Lower the temperature to 190°C/375°F and bake until the bottom of the loaf sounds hollow when tapped, about 40 minutes. Leave to cool.
