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Walnut Fleur Loaf

A dramatic flower-shaped bread loaf made with malted flour, chopped walnuts, black treacle, and walnut oil for deep flavour.

Baking Vegetarian Bread Walnuts

Estimated Nutrition

Calories

423.8

kcal / serving

3390.2 kcal total

Carbs

53.1g

per serving

425.1 g total

Fat

18.6g

per serving

148.4 g total

Protein

11.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Fast-Acting Dried Yeast

Two 7g sachets

tbsp

Black Treacle

Dairy

piece

Egg

Free-range, lightly beaten

GrainsCereals

400

Malted Grain Bread Flour

200

Strong White Flour

Plus extra for kneading and shaping

Liquids

350

Water

Tepid

NutsSeeds

tsp

Salt

150

Walnuts

Chopped

OilsFats

Walnut Oil

Method

Combine dry ingredients in a mixer bowl fitted with a dough hook.

Add oil, treacle, walnuts, and 250ml tepid water while kneading on slow speed.

Add up to 100ml more water gradually to create a soft dough.

Knead on slow speed for two minutes, then medium speed for four minutes.

Knead by hand on a floured surface until smooth and pliable.

Place in an oiled bowl, cover, and prove for one hour until doubled.

Knock back the dough and set aside 200g.

Flatten the larger portion into a 30cm circle on a lined tray.

Place a 7.5cm cutter in the center and cut 16 segments around the edge.

Twist each segment 90 degrees and shape the removed center circle into a ball.

Roll the reserved 200g of dough into two circles and cut each into eight triangles.

Place triangle bases in the central hole and fold points inward to form inner petals.

Place the dough ball in the center, cover, and prove until doubled.

Preheat the oven to 210°C.

Brush inner petals with egg and dust outer petals with flour.

Score the central ball with a sharp knife and bake for 30-35 minutes.

made with
a toodle. project