Walnuts and spelt flour give this loaf a true nutty flavour and make this a real treat. The blend of flours in this recipe makes for a lighter rye loaf, perfect for slathering with butter and enjoying untoasted. We recommend topping with smoked meats or fish for the perfect open sandwich.
5 Farmdrop products in this recipe
Here's how you do it
Preheat the oven to 220ºC. Grease and line a 2lb loaf tin with greaseproof paper.
Combine the flours, yeast and salt in a large mixing bowl.
In a saucepan, warm 300ml of water and the honey, stirring until the honey is dissolved, and making sure it doesn’t get too hot. Pour it into the flour and mix to form a sticky dough.
Tip onto a floured work surface and knead for 5 minutes. Place into a lightly oiled bowl, cover with a tea towel and leave in a warm place for 1 hour until doubled in size.
Remove the dough and knead briefly for just a minute, adding the walnuts as you go. Bake for 30 minutes, or until hollow when tapped.