Walnut & Stilton Bread
Sweet and savoury at the same time, with an incredible depth of flavour, this quick bread will certainly become a favourite with many of you. The slightly salty tang of the Stilton gives it real depth and perfectly balances the crunch of the walnuts.
Recipe taken from the new SPELT COOKBOOK by Roger SaulSpelt: Meals, Cakes, Cookies & Breads from the Good Grain
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IngredientsMAKES: 900g/2lb loaf
PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
- A little oil, for greasing
- 200g/7oz/1 2/3 cups walnuts
- 100g/3½oz/ 1/3 cup clear honey
- 200ml/7fl oz/scant 1 cup buttermilk
- 500g/1lb 2oz/4 cups wholegrain spelt flour
- 1 tsp bicarbonate of soda
- 1½ tsp salt
- 150g/5½oz Stilton cheese, diced
Methods/stepsPreheat the oven to 200°C/400°F/Gas 6 and lightly oil a baking sheet.
Put half the walnuts into a food processor and whiz until finely ground or crush using a mortar and pestle. Using your hands, break the other pile of walnuts into large, rough chunks.
Put the honey in a small heatproof bowl set over a saucepan of gently simmering water to help loosen it. Add the buttermilk.
Put the flour, bicarbonate of soda, salt and all the walnuts in a large bowl, stir to combine, then make a well in the centre. Add the honey and buttermilk mixture and mix together, using a wooden spoon, to a soft dough. Add the cubes of Stilton and stir to combine again. Don't overmix or the bread will be tough.
Turn the dough out onto a lightly floured work surface, shape it into a round loaf and put on the prepared baking sheet. Slice a deep cross into the top of the bread, cutting almost right the way through to the baking sheet.
Bake for 30-40 minutes until well risen and golden brown. Transfer to a wire rack to cool.
Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London.
Commissioned photography by Lara Holmes & Neil White
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