As a child in Damascus, I remember the flat, unleavened bread being the best I have ever tasted. However, in a conventional loaf, I can incorporate many of the other ingredients and combinations which I started to love in those Middle Eastern days. This loaf, full of nuts, seeds and spices is a wonderful accompaniment to a salad lunch. Easy blend dried yeast makes bread-making simple enough even for inexperienced cooks. Shelled pistachio nuts are an excellent alternative to the walnuts.
Remove the plastic and place the loaf on the centre shelf of a preheated oven, Gas Mark 8/230°C/450°F, for 20 minutes; then turn down the heat to Gas Mark 6/200°C/400°F and leave the bread to bake for a further 20 minutes. Turn the loaf out of the dish and leave it to cool on a rack.
© 1999 All rights reserved. Published by Websters International.