Crumbs

    Walnut bread:

250g. strong malted blend flour

100g. stoneground spelt flour

150g. strong plain flour

2 tsps. sea salt

1.5 tsps. easy-blend dried yeast

1 tblsp. dark soft brown sugar

50g. walnut pieces

1 tblsp. walnut or olive oil

325ml. warm water.

    Combine all the dry ingredients then mix in the oil and water to form a smooth dough. Knead well and leave to rise for about an hour and a half. Knock back, shape to fit a 1lb. loaf tin, and leave to prove for 20-30 mins. Bake in a very hot oven for 25 minutes, preferably removing it from the tin for the last 5 and putting it directly on the oven shelf, covered in foil if it's already well browned.

    This proved so popular here that there was nothing left but the crumbs.