Lucky Saint & Walnut Loaf
Join the homemade bread brigade with our delicious Lucky Loaf. You can use a mixer with a dough hook attachment for this recipe, or get your daily dose of exercise and knead with your hands. Make sure you share your creations on social media and tag us with @luckysaintbeer and #LuckySaintLoaf.
500g strong white flour
330ml Lucky Saint at room temperature.
7g instant yeast
1 tsp salt
1 tbsp extra virgin olive oil
80g chopped walnuts
- Place all the ingredients except the walnuts into a large bowl, then slowly add Lucky Saint until you end up with a ball of dough that isn’t too sticky. You might not need all the beer as it depends on the flour, so take it slow until you’re happy with the consistency.
- Tip the dough onto a worktop and knead for about 10 minutes until you have a smooth silky ball of dough.
- Fold the walnuts into the dough. If you’re using a mixer with a dough hook, mix for five minutes and then manually fold in the walnuts.
- Pop the dough into an oiled bowl, cover and leave on the side until doubled in size. This should take one to two hours.
- Grease and line a 2lbs loaf tin, then tip the dough out onto a floured worktop and shape into a tight ball. Stretch it out into an oblong and place it in the loaf tin. Cover with a tea towel and leave to prove for around 30 minutes, or until the dough has risen to just above the rim of the tin.
- While the dough is proving, turn on your oven and preheat to 230c using top and bottom heat (no fan).*
- When the loaf is ready to go in, use a sharp knife to make a few 1cm deep vertical slashes across the top.
- Place the loaf tin in the centre of the pre heated oven for 15 minutes, then lower the temperature to 180c and bake for another 30 minutes. If the loaf top is colouring too much, gently rest a piece of foil on top for the last 15 minutes of baking.
- As soon as the loaf comes out of the oven, remove it from the tin and place on a wire rack to cool.