Yorkshire ale and walnut bread - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Medium
Ingredients
- 500 g Country grain bread flour
- 1½ tsp Salt
- 1 Easy bake yeast
- 350 ml Ale Yorkshire
- 1 tbsp Olive oil
- 75 g Walnuts chopped
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1
Add the flour to a large bowl and place the salt to one side and the yeast on the other. Add the olive oil and Yorkshire ale, to make a soft, easily kneadable dough, adding more ale or flour if needed.
For this step you'll need:
- 500g Country grain bread flour
- 1½tsp Salt
- 1 Easy bake yeast
- 1 tbsp Olive oil
- 350ml Ale Yorkshire
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2
Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.
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3
Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.
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4
Tip the dough out onto a floured surface and knead through the walnuts to evenly disperse them.
For this step you'll need:
- 75g Walnuts chopped
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5
Divide the dough into 4 and roll each piece in to a small oblong, flatten and then fold the ends into the middle.
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6
Turn over and roll each into a sausage shape no bigger than your baking sheet. Work from the middle out using even pressure with hands and rolling backwards and forwards.
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7
Place on 2 large lined baking sheets and cover the dough with tea towels and leave to prove for another hour until doubled in size
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8
Preheat the oven to 220C (fan 200C, gas mark 7) and place a roasting tin in the bottom of the oven to heat up.
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9
Sprinkle flour over the baguettes and make 4 slashes in each baguette using a sharp knife.
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10
Place boiling water in the roasting tin for steam and place the baking sheet on the shelf above and cook for 25 – 30 minutes until golden brown.
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11
Cool on a wire rack and serve with Wensleydale cheese.