Garlic, Herb, and Walnut Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1lb, 450g STRONG white bread flour5oz, 160g STRONG brown bread flour2.5oz, 80g Oat Bran or Rolled Oats2.5oz, 80g Walnuts, chopped2 cloves Garlic, chopped3 teaspoons Mixed dried herbs2 teaspoons Salt2 teaspoons Sugar1.5 teaspoons dried Fast acting yeast4 tablespoons Vegetable oil of your choice200ml Milk, at room temperature160ml Boiling Water
Mix all the dry ingredients together in a large bowl.
Mix all the wet ingredients together in a jug, then pour into the dry ingredients and mix together using a dough hook in a mixer for 5 minutes at medium speed until the dough leaves the sides of the bowl clean and the dough clings together in one stretchy clump.
Cover the bowl with clingfilm or a pan lid and leave in a warm place (or in a fan oven set at 40C) until the dough has doubled in size. Then put the bowl back onto the mixer and using the dough hook, beat at medium speed until the dough leaves the sides of the bowl clean and stays in one clump (this is called knocking the dough back). Put the dough into a prepared 2lb loaf tin and put the dough in a warm place as before to rise until it has doubled in size.
Pre-heat the oven to 200C, 180C Fan, 400F, Gas 6.
Bake the loaf for 60 minutes until the bread is golden brown. Leave it in the container for 10-15 minutes to cool then empty it onto a wire rack to finish cooling.
Serving Size: 1 loaf
Mix all the wet ingredients together in a jug, then pour into the dry ingredients and mix together using a dough hook in a mixer for 5 minutes at medium speed until the dough leaves the sides of the bowl clean and the dough clings together in one stretchy clump.
Cover the bowl with clingfilm or a pan lid and leave in a warm place (or in a fan oven set at 40C) until the dough has doubled in size. Then put the bowl back onto the mixer and using the dough hook, beat at medium speed until the dough leaves the sides of the bowl clean and stays in one clump (this is called knocking the dough back). Put the dough into a prepared 2lb loaf tin and put the dough in a warm place as before to rise until it has doubled in size.
Pre-heat the oven to 200C, 180C Fan, 400F, Gas 6.
Bake the loaf for 60 minutes until the bread is golden brown. Leave it in the container for 10-15 minutes to cool then empty it onto a wire rack to finish cooling.
Serving Size: 1 loaf
Nutritional Info Amount Per Serving
- Calories: 274.5
- Total Fat: 10.0 g
- Cholesterol: 0.9 mg
- Sodium: 471.3 mg
- Total Carbs: 40.8 g
- Dietary Fiber: 3.1 g
- Protein: 7.5 g
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