Artisan nut bread

Preparation 20 min
Cooking time 75 min

Ingredients

- 350 g warm water
- 10 g active dry yeast
- 170 g honey
- 60 ml olive oil
- 12 g salt
- 700 g unbleached all-purpose flour
- 125 g chopped pecan nuts, lightly toasted
- 140 g chopped almonds, lightly toasted

1. Warm the water to around 35°C/90°F.

2. Dissolve the yeast in the water and add 1/3 of the flour. Mix together and leave to rest for 10 minutes.

3. Stir in the honey, oil and salt.

4. Add the flour, a little at a time, until it is not possible to add any more.

5. Turn the dough out onto a worksurface with any remaining flour and knead to create a smooth ball of dough. Wet your hands if the dough needs a little moisture to come together.

6. Place the dough in a bowl and drizzle with a tablespoon of olive oil. Turn the dough to coat it all over with the oil.

7. Cover the bowl with shrinkwrap and leave to rise in a warm place until it has doubled in size, around 90 minutes.

8. Gently knead the dough to remove the carbon dioxide, then add the nuts.

9. Lightly flour the worksurface and the Baker. Shape the dough into an oblong loaf and place it in the Baker.

10. Cover with a damp tea towel and leave to rise for 30-45 minutes.

11. Preheat the oven to 180°C.

12. Make 3 incisions around 1/2 cm deep across the surface with a sharp knife.

13. Bake for 1 ¼ hours, until the surface is golden brown and the temperature in the middle is around 90°C.

14. Remove from the oven, leave to rest for 5 to 10 minutes, then take out the loaf from the baker to cool completely on a wire rack.