Ingredients
500g strong wholemeal flour
1tsp dried yeast
1.5 tsp salt
300ml warm water
1tbsp olive oil
100g broken mixed nuts
Method
1) Whack the flour in a mixing bowl with the yeast on one side and salt on the other.
2) Pour in the water and olive oil.
3) Mix until a dough is formed. I like to use a knife first before using my hands.
4) Knead for ten minutes odd, I like the Paul Hollywood technique of kneading on an oiled work top with oiled hands.
5) Put into an oiled bowl and cover (I use a carrier bag tied tightly) and put somewhere warm (hello airing cupboard) for about an hour/hour and a half until doubled in size.
6) Once you have a doughy beast, tip dough out onto an oiled surface.
7) Start "knocking back" the dough (kind of kneading it again) and at this point I kind of... flattened the dough, poured all the nuts onto the flat dough and folded the dough all around the nuts, and continued to knead until the nuts were all mixed through.
8) Shape into your desire loaf shape and put onto a baking tray covered in baking paper. Wrap up in placcy bags and place back in a warm place for an hour.
9) One the dough has doubled in size again, we are GOOD TO GO. Preheat oven to 220 degrees, and place a roasting tin with water in at the bottom of your oven. This creates one STEAMY atmosphere for your loaf, developing the all important crust.
10) I sprinkled a pinch of coarse sea salt onto the top of my loaf at this point.
11) Bake for ten mins at 220, then turn down to 200 for a further 30 minutes. Or until hollow sounding when you knock on the bottom.
Bish bash bosh, DELISH LOAF.