Wednesday, January 10, 2007


Mm, this is baking right now and I am dying to have a warm slice with cream cheese and maybe some caramelised onion pickle. Or beetroot? Well, anyway, I am looking forward to lifting it out of the tin, all warm and bready, like a proper domestic goddess. I've improvised this from the regular wholewheat recipe, which makes a light wholewheat bread with a very crusty crust. Walnut oil isn't as expensive as you might expect - mine was £1.50 from Sainsbury's.

If you don't have a breadmaker, the January sale is the time to buy one! Even if you don't eat bread on a daily basis, it's worth the cost for weekend toast alone. I use the timer to have bread ready, the smell wafting upstairs, on a Saturday morning. Slice, toast, and add egg or jam. I also use mine for pizza and focaccia, a crowd-friendly tear-and-share bread that already has fans in my family.

1.5tsp dried yeast
1.5 cups wholemeal flour
1.5 cups strong white flour
2tbsp walnut oil
1tsp caster sugar
1tsp rock salt
1 cup warm water
Large handful chopped walnuts

Add the ingredients to the bread pan in the order above. Put the walnuts in the fruit/nut compartment (or add when the machine orders you to). Set to BAKE RAISIN on the wholemeal setting.