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