Walnut Bread

Preparation info
  • Makes about


    small loaves
    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

A variety of granary bread, flavoured by rosemary and browned butter as well as walnuts. This bread suits both creamy and blue cheese. As with most breads it freezes well.


  • ½ oz (15 g) fresh yeast
  • a pinch of salt


  1. Warm 2 tablespoons of water to blood temperature — just past lukewarm – and mix the yeast and salt into it. Leave in the warm to froth.
  2. Heat the butter in a small pan with the rosemary until the butter starts to brown. Add the sugar and then the warmed milk.
  3. When this has cooled to lukewarm, strain on to the yeast in a large bowl, and add the granary flo