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Ingredientes
- 7Â 1/2 gm Fresh yeast or possibly 3.5g, (1/8 ounce) dry yeast (1/4 ounce)
- 125 ml Hot water, (4 fl ounce)
- 1 Tbsp. Extra virgin olive oil
- 1/2 tsp Salt
- 270 x Plain flour, (7oz)
- 40 gm Light brown soft sugar, (11/2 ounce)
- Â Â Flour for rolling
- 40 gm Sultanas, (11/2 ounce)
- 40 gm Minced walnuts, (11/2 ounce)
- 1 Tbsp. Light brown soft sugar for sprinkling
Direcciones
- 1. If using dry yeast, leave it to dissolve in the hot water for about 10 min.
- 2. Put the yeast water or possibly hot water and fresh yeast in a large bowl with the oil and salt and mix together.
- 3. Gradually add in the flour, stirring it in with a fork or possibly wooden spoon till the mix forms a soft but not sticky dough. Knead well for about 5 min.
- 4. Knead the sugar into the dough, then put it on a lightly floured surface and roll it out to a rectangle measuring about 20 x 25cm (8 x 10 inches).
- 5. Spread the sultanas and walnuts over one half of the rectangle, then fold over the other half and roll it out again.
- 6. Repeat the folding and rolling twice more.
- 7. Place the loaf on a floured board, cover with a clean cloth and leave to rise in a hot place for about 20 min.
- 8. Preheat the oven to Gas Mark 7/220 C/425 F.
- 9. Transfer the loaf to a floured baking sheet, brush it with water and sprinkle with the sugar. Bake in the oven for 20-25 min or possibly till golden brown and crispy.
- NOTES : Walnut bread is delicious served warm for breakfast. If you make up the dough the evening before, it can be left in a plastic bag in the refrigerator to rise slowly overnight, ready for baking first thing in the morning !
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 64g | |
| Recipe makes 4 servings | |
| Calories 122 | |
| Calories from Fat 55 | 45% |
| Total Fat 6.41g | 8% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 297mg | 12% |
| Potassium 94mg | 3% |
| Total Carbs 16.25g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 14.64g | 10% |
| Protein 1.49g | 2% |
