Wholemeal Walnut & Seed Bread

I'm a complete novice when it comes to 'proper' bread making.  My first attempt involved making a Doris Grant Loaf which turned out fine but it didn't make the aforementioned 'proper' level as it doesn't involve kneading. As I was thinking about what to bake this morning I thought it was about high time I actually graduated up to this next level. Walnut bread is one of my favourites so when I came across this recipe on BBC Good Food I decided this was the one to try. I'm pleased to say that it has turned out well despite a slightly anaemic looking crust (all advice welcome!).  We just had it for dinner with some delicious Spicy Chicken & Puy Lentil broth that Mr CB made.  It is quite dense but was so good eaten warm from the oven with lots of butter.


The Recipe


500g strong wholemeal flour
7g sachet fast-action dried yeast
1 tsp salt
around 350ml warm water
mixed seeds (eg pumpkin & sunflower or whatever you fancy)
50g walnut pieces


1. Place the flour, yeast and salt in a large bowl and mix together then make a well in the centre. Gradually add the water mixing it together until is forms a slightly wet dough. Use as much water as needed, which may not be the full 350ml. Tip the dough onto a floured surface and knead, while also adding the walnuts and seeds,  for around 10 minutes until it is smooth and elastic. Place the dough in a clean oiled bowl, cover with cling film and leave to rise until doubled in size. 
2.  Heat oven to 220c/gas 7.  Knock back the dough and then form into an oval, roll round in some more seeds, and place in a lighted oiled loaf tin. Cover with a tea towel and leave to rise for around 30 mins.  Bake the bread for 15 mins, then reduce the heat to 190c/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave to cool on a wire rack before eating (if you can!).