1 chunky walnut bread1

Ann Creber's - Walnut Bread


by Ann Creber

Years ago now I used to have bread making classes here. Back then I always made my own bread and a young French baker and I would share our favourite recipes in the classes. I loved this recipe of his and found this bread to be great with cheese. It also offers a pleasant diversion now for an afternoon when one is incarcerated in lockdown! I always preferred to use fresh yeast, but it is certainly convenient to have a supply of dried yeast in the pantry.


  • 500g flour (plain or 1/2 white/half wholemeal)
  • 7g sachet easy-blend yeast (I used 15gr fresh yeast)
  • 1 TB walnut oil (for preference, but a light olive oil can be substituted)
  • 1 teaspoon salt
  • 300ml warm water
  • 125g walnut pieces


  1. Mix all ingredients, except nuts, to a dough, knead well. Cover and allow to rise until doubled in size. Knock down, knead lightly and work in the chopped nuts.
  2. Shape into a cob or baton, place onto an oiled tray and allow to "prove" (rise) for 1 hour. Score top of the loaf and dust lightly with flour.
  3. Bake in a preheated 225C oven for about 40 minutes. Allow to cool before slicing.

I hope you are all surviving these difficult times and finding new interests and perhaps new skills you have never had time to pursue.

I am finding pleasure (and company) in caring for my domestic and "free range" stray cats and my little dog. Of course reading is another great delight and these days I can justify it by the book reviews I write and broadcast!

Ann Creber
The Good Life on 3MDR 97.1 FM
Live to air every Monday 3.00-5.00 PM