Wonderful rustic walnut bread rolls that are perfect as a vehicle for all sorts of fillings such as ham, cheese and pate, as well as being perfect when just served warm with butter. Serve with soups, stews, casseroles and hot-pots as well as using them for hearty sandwiches.
500g strong white bread flour
5g dried yeast
1 tablespoon honey
1 teaspoon sea salt
2 tablespoons walnut oil
250mls tepid water
100g chopped, shelled walnuts
Wonderful rustic walnut bread rolls that are perfect as a vehicle for all sorts of fillings such as ham, cheese and pate, as well as being perfect when just served warm with butter. Serve with soups, stews, casseroles and hot-pots as well as using them for hearty sandwiches. NB: I used my Panasonic Bread Maker (SD-ZB2502) to start the dough off, to mix and prove it before shaping and baking.
Conventional method: Preheat the oven to 220C/Gas Mark 7
In a food mixer or large bowl tip the flour, make a well in the centre and add the dried yeast, honey, salt and walnut oil.
Pour in the water and knead with a dough hook for 5 to 7 minutes or by hand for 10 minutes. Put the dough in a large bowl and cover with an oiled plastic bag, or shower cap, and allow to rise for about 1 hour or until it has doubled in size.
Turn the dough onto a floured work surface and knead lightly for a minute or two. Sprinkle the walnuts over the surface of the dough and then knead the walnuts into the dough. Cut the dough into 12 pieces, and shape them into small, round bread rolls.
Transfer the bread rolls to a baking sheet, cover them with the oiled bag (or shower cap) and allow them to rise for about 20 to 30 minutes.
Once the bread rolls have finished their 2nd rise, bake them in a hot oven for about 20 to 25 minutes. The bread rolls are done when they sound slightly hollow when tapped on the base. Serve them whilst still warm with plenty of butter, or set to one side on a rack to cool and eat later. (Suitable for freezing)
Bread Maker Method: Place all of the ingredients into the bread maker, with the paddle inserted and close the lid. Set the machine to the "dough" programme with "extras" - place the walnuts in the "extras" tray in the lid of the machine. Press start and allow the bread to be mixed, kneaded and proved.
When the dough is ready, take the bowl out of the machine and tip the dough out onto a floured board, then proceed from step 3 above.
NOTE: I used a Panasonic Bread Maker SD - ZB2502 and I used programme 19, which is a wholemeal raisin programme, but as I used walnuts, I wanted the extra time to rise.