WALNUT & STILTON BREAD


MAKES: 900g/2lb loaf
PREPARATION TIME: 30 minutes 
COOKING TIME: 40 minutes

 

Ingredients

 

  • 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/steps

Preheat 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. 
Hardback £16.99
Commissioned photography by Lara Holmes & Neil White


Don't forget to get your spelt ingredients:



14th March 2019

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