Walnut & Browned Butter Bread

Prep time: 2hrs | Serves: 6-8

Ingredients: ‍ ‍

For the Dough:

• 500g strong white bread flour

• 7g fast-action dried yeast

• 10g sea salt

• 10g caster sugar

• 300g warm water

For the Brown Butter & Filling:

• 120g unsalted butter

• 150g walnuts, roughly chopped

• 5g sea salt

• 1g freshly ground black pepper

Method:

1. Start by making the brown butter. Place the butter into a saucepan over medium heat and cook until melted, foaming and turning a nutty golden brown. You’ll smell a toasted aroma. Remove from heat and allow to cool slightly.

2. In a large bowl, combine the bread flour, yeast, salt and sugar (keeping the salt and yeast separate at first).

3. Add the warm water and half of the cooled brown butter. Mix to form a dough, then knead for 8–10 minutes until smooth and elastic.

4. Place into a lightly oiled bowl, cover and leave to prove for 1 hour, or until doubled in size.

5. Lightly toast the chopped walnuts in a dry pan for 3–4 minutes until fragrant, then allow to cool.

6. Once the dough has risen, tip it onto a lightly floured surface and roll into a rectangle approximately 30cm x 40cm.

7. Brush the remaining brown butter over the surface of the dough.

8. Scatter over the toasted walnuts and season lightly with sea salt and black pepper.

9. Roll the dough into a tight log and place into a greased loaf tin, or shape into a round loaf.

10. Cover and leave to prove again for 30–40 minutes until puffed up.

11. Preheat your oven to 180°C (fan 160°C).

12. Bake for 35–40 minutes until golden brown and cooked through. The loaf should sound hollow when tapped underneath.

13. Allow to cool slightly before slicing to let the crumb set and the flavours develop.

14. Taste and adjust next time if needed — more walnuts for texture or a pinch more salt to enhance the nuttiness.

Storage:

Store in an airtight container at room temperature for up to 2 days. Reheat slices in the oven for best texture. Suitable for freezing for up to 1 month.