Wholewheat bread with walnuts and raisins recipe

  • Serves 6
  • 30mins to prepare, 45mins to prove, 40-50mins to cook
  • 388 calories / serving
  • Healthy
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Combine the flour, salt, yeast and sugar in a large mixing bowl. Mix well, then pour in the warm water, gradually, and mix with a wooden spoon to bring together the ingredients.

Switch to using your hands to bring together a soft dough. Turn out onto a lightly floured surface and knead for a few minutes until even. Stretch the dough out into an oblong shape, folding one edge of the dough into the centre, then the opposite edge over that one.

Grease the inside of a 2lb loaf tin with most of the olive oil, then sprinkle most of the oats inside, moving and shaking the tin to cover it with the oats evenly. Press the folded dough into a 2lb loaf tin cover with a damp tea towel. Allow to prove in a warm place for 45 minutes roughly until doubled in size.

Preheat the oven to 220°C.

Remove the tea towel and brush the top of the loaf with the remaining olive oil. Scatter the remaining oats on top, then bake for 40-45 minutes until cooked. Remove and allow to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.

Arrange on a wooden platter when ready to serve and garnish with the raisins, walnuts, honey and a glass of orange juice.

  • Ingredients

  • For the bread

  • 550g wholewheat flour
  • extra flour, for dusting
  • 2tsp salt
  • 2tsp fast action dried yeast
  • 1tsp caster sugar
  • 500ml warm water
  • 25ml olive oil
  • 25g rolled oats
  • For the garnish

  • 4 whole walnuts
  • 50ml runny honey
  • small handful of raisins
  • Energy 1645kj 388kcal 19%
  • Fat 7g 11%
  • Saturates 1g 5%
  • Sugars 6g 6%
  • Salt 1g 17%

of the reference intake
Carbohydrate 70g Protein 14.7g Fibre 10g


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