Recipes
Chestnut & walnut bread
Adding chopped nuts gives this loaf a seasonal twist. It’s amazing spread with butter and honey!
Adding chopped nuts gives this loaf a seasonal twist. It’s amazing spread with butter and honey!
(78 votes)
Cook: 1 Hour 25 Mins
Serves: 20
Price: 15p per serving
Nutritional Information
Each 51g serving contains
Energy
595kj
142kcal
595kj
142kcal
7%
Fat
4.4g
4.4g
Med
6%
6%
Saturates
1.1g
1.1g
Low
5%
5%
Sugars
2.9g
2.9g
Low
3%
3%
Salt
0.04g
0.04g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1167kj/279kcal
Typical energy values per 100g:
1167kj/279kcal
Ingredients
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)
Method
1
Line a baking tray with baking paper.
2
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.
3
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.
4
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.
5
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.
6
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.
7
Cool on a wire rack. Dust with a little icing sugar before serving, if you like.