MAKING your own bread has been a labour of love for centuries. I find it can be a very rewarding experience to build a loaf from scratch.
It requires the use of ‘strong flour’, or ‘bread flour’ as it is known in Australia. This flour contains more gluten and proteins, which makes the dough more elastic and produces a softer, lighter bread.
Starting with quality flour, this dairy free bread recipe is very versatile. Play around with it by using different flours, nuts and savory ingredients. I like to serve this bread slightly toasted with cheese and chutney.
The bread can be easily stored in the fridge or freezer. Remove an hour before using to defrost the loaf correctly.
Dairy-free Honey and Walnut Bread Recipe
Course: Breakfast, Brunch, LunchCuisine: GlobalDifficulty: Medium1
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minutesA very versatile dairy-free honey and walnut bread recipe.
Ingredients
225 g plain flour
115 g caster sugar
115 g honey
150 ml hot water (bottle water)
½ cup of roasted walnuts, roughly chopped
1 tsp bicarbonate of soda
Zest of 1 lemon
Directions
- Preheat the oven to 160C/325F/gas mark 3. Butter a 450g loaf tin and line it with baking paper.
- Mix the flour and sugar together in a large bowl.
- Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir.
- Pour this over the dry ingredients, add the lemon zest and mix just until incorporated.
- Turn the mixture into the prepared tin and bake in the oven for 50—60 minutes.
- Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced.
