A trusted recipe for Walnut Bread and a Poem!

The rising dough is slow to grow

The yeast being such a clever beast

Give it some time and do not dread

The tasty miracle  of walnut bread!

Standing proud now in full show

The heady smells of fresh baked dough

Transformed to make us salivate 

As we eye up the walnut bait

The happy baker has given birth

To walnut bread with generous girth

A texture rich in crumb and crust

Thanks to a recipe one can truly trust!

Trusted recipe (over two days)

Ingredients

350  ml water

20 gram yeast

1 small tablespoon  salt

ca. 650-700 gram flour

100 gram chopped walnuts

Put the walnuts into a pan with water and boil, chill the water and nuts.

Pour the water and nuts in a food processor bowl, add the yeast and let it mix for a minute

slowly adding the flour and when the dough is not sticking to the bowl, the dough  has enough flour.

(If you have stock water /vegetable water use that instead of plain water for best results)

Put cling film over the bowl and let it rest for an hour; put it in the fridge until the next day.

After the dough has rested, pour it out on a table and knead the dough.

Make the dough into breads and let it double in size. Meanwhile heat the oven to  220c degrees.

When the bread is ready to be baked, put it in the middle of the oven, pour a little glass of water

into a tray in the bottom of the oven , do the same process again 5 minutes later

and bake the bread for 25 minutes more.

Once baked, remove from oven and wrap in a clean tea towel until cool. This helps form a nice crust on the bread.