Yahoo News Ravneet Gill’s recipe for malted walnut and chocolate chip breakfast loaf
This loaf is designed to be eaten sliced, griddled and generously buttered with good-quality salted stuff. It stands up really well on its own, but also works really nicely topped with nut butter and sliced banana. It’s important that the walnuts are roasted beforehand, because that helps improve their texture inside the bread. Add the mix after the first prove and feel free to switch the milk chocolate for dark or the walnuts for another nut, if you prefer.
Malted walnut and chocolate chip breakfast loaf
Prep 10 min
Prove 1 hr 30 min
Cook 1 hr 10 min
Makes 1 x 1lb loaf
80g unsalted butter
250ml whole milk
50g malt extract, or black treacle
7g instant yeast
300g strong white flour
120g wholemeal flour
½ tsp fine salt
Vegetable oil, for greasing
40g walnuts, roasted and roughly chopped
50g milk chocolate, roughly chopped
Melt the butter, then add the milk and malt extract, and stir well. Sprinkle the yeast over the top and stir again. Mix the flours and salt in the bowl of a stand mixer, then pour in the milk mixture and beat on a medium speed for 15 minutes, until smooth, glossy and stretchy.
Lightly grease a large bowl with vegetable oil, shape the dough into a smooth ball and put in the bowl. Cover and leave to prove for an hour, until doubled in size.
Line a 1lb loaf tin with greaseproof paper. Tip out the dough on to a lightly greased work surface, then stretch it out and sprinkle over the nuts and chocolate. Fold the dough back together and gently knead to encase the nuts and chocolate. Shape into a loaf the same length as the lined tin, then transfer to the tin, cover and leave to prove for 30 minutes more.
Heat the oven to 200C (180C fan)/390F/gas 6. Put a small tray on top of the loaf tin, then bake the bread, covered, for 30 minutes. Turn down the heat by 20C, lift off and remove the tray and bake uncovered for a further 15 minutes.
Remove and leave to cool before slicing and eating with salted butter, or keep tightly wrapped for up to three days, and toast before eating.
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