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Walnut Bread

This recipe is presented to you by Peter Gordon.

Great for serving with cheese, cold meats or as part of a bread basket.  It’s also delicious toasted then topped with jam and butter for breakfast.

Makes 2 loaves.


  • 300ml milk (plus 1 tbsp for finishing the loaves)
  • 3 tbsp demerara sugar
  • 1 ½ tsp (7g) dried yeast
  • 2 eggs
  • 2 egg yolks
  • 480g flour, sifted
  • ½ tsp salt
  • 280g walnuts


  1. Line two loaf tins with baking paper.
  2. Slowly warm the milk to blood temperature which is 37°C. Make sure it doesn’t get too hot as it will kill the yeast.  If it gets too warm, you’ll feel it’s hot on your tongue, then leave it to cool a little.
  3. Whisk in the sugar and yeast and leave to ferment for 10 – 15 minutes until bubbly.
  4. Whisk in the eggs and yolks.
  5. Mix the sifted flour and salt.  Stir in the milky yeast mixture.
  6. Stir in the walnuts.
  7. Spoon into the loaf tins.
  8. Using the back of a spoon, dipped in the 1 tbsp milk, gently flatten the loaves.
  9. Place the tins on a baking tray, cover loosely with cling film and put in a warm spot to prove until doubled in size.
  10. After 15 minutes of proving, turn the oven on to fan bake at 200°C and adjust the oven shelf position to three. 
  11. Once risen, remove the cling film then place in the oven and bake for 5 minutes.
  12. Lower temperature to 170°C and cook for another 20-25 minutes. The bread is done when you can insert a skewer and it comes out clean.
  13. Leave to cool in the tin on a rack for 10 minutes before taking out and cooling completely.  Remove the baking paper.

The loaves will keep fresh for 3 – 4 days if kept in a sealed tin.  It also freezes well.



Walnut Bread

Chef Peter Gordon shows you an easy recipe for walnut bread that doesn't even require kneading!