MAKES: 900g/2lb loaf
PREPARATION TIME: 30 minutes
COOKING TIME: 40 minutes
Indulge in the rich, savoury flavours of our Stilton and Walnut Sofa Bread, perfect for gourmet gatherings or a luxurious treat at home. This artisanal bread combines the bold taste of Stilton cheese with the earthy crunch of walnuts, creating a unique and mouthwatering loaf that’s sure to impress.
Ingredients
- A little oil, for greasing
- 200g/7oz/1 2/3 cups Sharpham Park Organic Walnuts
- 100g/3½oz/ 1/3 cup clear honey
- 300ml/10.1oz/1 cup buttermilk
- 500g/1lb 2oz/4 cups wholegrain spelt flour
- 1 tsp bicarbonate of soda
- 1½ tsp salt
- 150g/5½oz Stilton cheese, diced
Methods/steps
Preheat the oven to 200°C/400°F/Gas 6 and lightly oil a baking sheet.
Put half the walnuts into a food processor and whiz until finely ground or crush using a mortar and pestle. Using your hands, break the other pile of walnuts into large, rough chunks.
Put the honey in a small heatproof bowl set over a saucepan of gently simmering water to help loosen it. Add the buttermilk.
Put the flour, bicarbonate of soda, salt and all the walnuts in a large bowl, stir to combine, then make a well in the centre. Add the honey and buttermilk mixture and mix together, using a wooden spoon, to a soft dough. Add the cubes of Stilton and stir to combine again. Don't over mix or the bread will be tough.
Turn the dough out onto a lightly floured work surface, shape it into a round loaf and put on the prepared baking sheet. Slice a deep cross into the top of the bread, cutting almost right the way through to the baking sheet.
Bake for 30-40 minutes until well risen and golden brown. Transfer to a wire rack to cool.
Did you make this walnut recipe? Tag us on instagram so we can see your culinary creations! @sharphampark
Extracted from Spelt by Roger Saul © Roger Saul 2015
Published by Nourish Books, London.
Hardback £16.99
Commissioned photography by Lara Holmes & Neil White
