-
1
Combine the flours, salt and yeast in a large bowl.
-
2
Measure out 300ml of the warm water and stir in the maple syrup.
-
3
Pour the liquid into the dry ingredients and stop when you`ve got a rough dough; you may need an extra 100ml of water to reach this stage.
-
4
Knead for a few minutes, then leave for 20 minutes.
-
5
Start kneading the again.
-
6
sprinkling in the nuts.
-
7
It`s entirely up to you how nutty to make this.
-
8
Carry on kneading the until the dough feels smooth and elastic, and then form into a ball.
-
9
Grease a bowl with butter or oil, and turn the dough ball in the oil, so that the top is lightly slicked with it too.
-
10
Cover the bowl with cling film and leave to rise in the kitchen for 1-2 hours or until about doubled, or follow the general method for a cold, slow rise.
-
11
Punch the dough down, knead for 1 minute and then form into a loaf.
-
12
Sit this loaf on a baking sheet, cover with a tea towel, preheat the oven to 220 degrees Celsius and leave the dough for about 30 minutes or until puffy.
-
13
Score the loaf with a blade or a sharp knife, and transfer to the oven.
-
14
After 15 minutes, turn the temperature down to 190 degrees Celsius and give a further 20 minutes or so.
-
15
Check the bread`s ready by rapping its bottom, then transfer to a wire rack to cool.
