Chestnut & walnut bread

Chestnut & walnut bread

Adding chopped nuts gives this loaf a seasonal twist. It’s amazing spread with butter and honey!

By , 21 September 2015
Chestnut & walnut bread
  • Ready in: 85 mins
  • Serves: 20
  • Price: 15p per serving
Nutritional Info
Each 51g serving contains
  • Fat med
  • Saturates med
  • Sugars med
  • Salt low
  • Energy 595KJ 142KCAL
of your reference intake.
Typical energy values per 100g: 1167kJ/278kcal.
  • 150ml semi-skimmed milk
  • 2 tbsp clear honey
  • 495g pack Hovis White Bread Mix
  • Flour for kneading
  • 25g butter plus extra for greasing
  • 75g chestnuts (from a vacuum pack), chopped
  • 1 egg, beaten, to glaze
  • Icing sugar (optional)
  • Line a baking tray with baking paper.

  • Heat the milk until steaming, then stir in the honey. Pour into a jug and make up to 350ml with cold water. Leave until lukewarm.

  • Put the bread mix in a large bowl, add the liquid and mix together to form a dough. Knead on a floured surface for 10-15 minutes.

  • Turn the dough out onto a floured surface and scatter on the chopped chestnuts and walnuts. Fold and knead the dough until the nuts are evenly distributed.

  • Shape into a loaf and put on the baking tray. Cover with oiled cling film and leave in a warm place to double in size; this should take about 1 hour. Pre-heat the oven to 220/200C Fan/Gas 7.

  • Brush with egg and bake for 30 minutes. To test if the bread is cooked, tap the bottom. If it sounds hollow, it's cooked; if not, return to the oven for a few more minutes.

  • Cool on a wire rack. Dust with a little icing sugar before serving, if you like.