Dan Lepard's Simple Walnut Tin Loaf ( red wine)

This is an interesting bread, it has a lot of walnuts, I also loved the red wine aroma...
So beautiful, I took one look after I sliced it....I just did not want to ruin it by eating it, hahaha.

I have adapted Dan's amazing kneading technique for most of my dough now, my food processor, Bread machine and Mixer are sitting there untouched.  It is so easy and relaxing, 10 seconds gentle manipulation of the dough and 10 minutes rest and do that for 3 times. Basic Technique Would you believe it or not? Thanks Dan!




Recipe from: Dan Lepard ( The Guardian)
Ingredients:
200g strong white flour
100g strong wholemeal flour
1 tsp fine sea salt
1 sachet easy- blend yeast
1 glass red wine (125ml), plus water to make 200ml
50g whole walnuts, plus 100g coarsely chopped
2 tbsp olive oil

Method:
1.  Mix flours, salt and yeast in mixing bowl. Blend wine, water, whole walnuts and oil until smooth, pour onto the flour. Add in chopped walnuts, stir and mix to form soft sticky dough.  Cover and rest for 10 minutes.
2.  With oiled hands, remove dough and knead on oiled surface for 10 to 15 seconds.  Return to bowl, cover to rest for 10 minutes.  Last, repeat the light knead, return dough back to bowl and let it rest for 45 minutes or until it ias doubled it's size.
3.  Oil and flour the 1 lb loaf tin. Roll the dough tightly ( roughly 15cm to 20cm) and fit into the pan.  Press down firmly, cover, let it rise for an hour until doubled it's height.
4.  Lightly dust the surface top with flour and make a criss cross cuts in it with a knife.  Bake at pre-heated oven 200C/400F for 40 minutes until it turns brown colour and the loaf pulls away from the tin. ( I normally insert a skewer deep down, if it comes out clean, it's done).  Remove from the tin and cool on a rack.

A very good bread !