Baker Tom shares his recipe for walnut, cranberry and stilton bread, delicious on its own or paired with a favourite cheese and chutney
Makes 1 loaf
You will need
- Strong white flour 460g
- Rye flour or wholemeal 40g
- Lukewarm water 300g
- Fresh yeast 10g
- Salt 10g
- Walnuts 40g
- Cranberries 30g
- Stilton 20g
- Weigh all the ingredients in the same bowl, starting with the salt, then add the flour, crumble the yeast and add the water and other ingredients. Mix until sticky and combined to form a dough.
- Knead the dough well for 15 minutes until it feels elastic and not so sticky. Don’t be tempted to add more flour onto the work top – it produces dry, heavy bread.
- Leave the dough covered in the mixing bowl with clingfilm until doubled in size.
- Tip the dough out onto a lightly floured surface using a dough scraper, making sure not to work the dough too hard. Shape into the desired shape.
- Place onto a lined baking tray and cover again using greased clingfilm. Preheat oven to 220°c/gas 7.
- Leave dough for an hour or until doubled in size.
- Use a sharp knife or lame to slash the dough before putting into a pre-heated oven. Bake for 30–40 minutes until brown in colour.
Chef’s tip: ‘Don’t be tempted to add more flour to the work top, it produces dry, heavy bread’, says Tom
Pick up Tom’s bread at his Truro, Wadebridge and Falmouth shops and bakery cafe in Pool. See the website for details, www.bakertom.co.uk