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Stout and Walnut Bread

  • BAKE: 35m
  • SERVES: 12

METHOD

METHOD (makes 1 loaf)

Prepare the Malty Bread Mix according to the instructions on pack using Stout instead of water.
Cover with a damp tea towel; lightly oiled plastic or polythene and rest for 10 minutes.
Blend the coarsely chopped walnuts through the dough.
Mould into a ball, cover as before and rest for a further 5-10 minutes.
Mould into shape and place in a well greased large (2lb) loaf tin. Cover with a lightly oiled plastic sheet and prove in a warm place for 35-40 minutes or until doubled in size.
Remove the cover and bake in a pre-heated oven 220ºC (425ºF) gas mark 7 for 30 – 35 minutes.
When baked, remove from tin and put on a wire tray to cool.

NOTE: If using a bread machine, use the appropriate quantities of mix to suit your machine, then place all ingredients in the pan, choosing the rapid or normal setting.

“I have ordered several times from your firm and I have been so pleased to find your despatch so prompt and the price so reasonable. I use a Panasonic bread maker and add about 5oz of mixed dried fruit to the Malty bread mix. It is very much admired by our guests. We run a small hotel www.lindethfell.co.uk Have a look. We would love to see you or your colleagues if you ever get this far up North! Kind regards and thanks for such good and reliable service,"

Diana Kennedy

Deb's Tips

One for the boys, surely. Wright's Malty bread mix with a crunchy texture of malted wheat flakes and a taint of stout to complement. Get them guessing what bread they are eating with their sandwiches on St. Patrick's Night! Super with smoked salmon and cheeses.

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