Stout, Stilton And Walnut Bread
- 30m Prep Time
- 35m Cook Time
- 4h Ready In
A hearty bread made with stout, Stilton cheese, and toasted walnuts. The dough is enriched with black treacle and wholemeal flour for a deep flavor.
Ingredients
- 350 g stout or porter
- 5 g fresh yeast
- 365 g white bread flour
- 305 g wholemeal bread flour
- 10 g salt
- 10 g black treacle
- 75 g walnuts toasted and chopped
- 75 g Stilton cheese cut into 1cm cubes
Nutrition (per serving, estimated)
Estimated based off 5 of 8 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 177 mg
- Iron: 31.9 mg
- Magnesium: 288 mg
- Phosphorus: 926 mg
- Potassium: 1032 mg
- Zinc: 8.52 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 350 g stout or porter
- 5 g fresh yeast
- 365 g white bread flour
- 305 g wholemeal bread flour
- 10 g salt
- 10 g black treacle
Prepare
- 75 g walnuts, toasted and chopped
- 75 g Stilton cheese, cut into 1cm cubes
Let's Cook
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Step 1.
In a large mixing bowl, combine 350g stout or porter with 5g fresh yeast, stirring until the yeast is fully dissolved. Add 365g white bread flour, 305g wholemeal bread flour, 10g salt, and 10g black treacle. Mix thoroughly with your hands or a dough scraper until a shaggy dough forms.
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Step 2.
Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until smooth, elastic, and stretchy. Place the dough back in the bowl, cover with a damp cloth or plastic wrap, and let it rest at room temperature for 10 minutes.
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Step 3.
Gently press the rested dough into a rectangle about 2cm thick. Scatter 75g toasted chopped walnuts and 75g Stilton cheese cubes evenly over the surface. Roll the dough up tightly from one short end, then knead gently for 1–2 minutes to distribute the nuts and cheese, taking care not to crush the cheese too much. Return the dough to the bowl, cover, and let it prove at room temperature for 3 hours, until doubled in size.
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Step 4.
Turn the proved dough out onto a lightly floured surface. Divide it into 2 equal pieces (about 450g each) using a bench scraper. Shape each piece into a tight ball by pulling the edges toward the center and pinching to seal. Cover the balls with a cloth and let them relax for 10 minutes.
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Step 5.
After resting, reshape each ball into a tight round by cupping your hands and rotating the dough against the work surface. Dust the tops generously with flour. Place the loaves seam-side down on a floured work surface or seam-side up in floured proving baskets. Cover and let them prove at room temperature for 1 hour, until puffy and nearly doubled.
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Step 6.
While the loaves are proving, place a baking stone or inverted baking sheet on the middle rack of the oven and preheat to 220°C (200°C fan)/425°F/gas 7. Once the loaves are ready, carefully transfer them seam-side down onto a floured peel or parchment paper. Using a sharp lame or knife, slash the top of each loaf with 3–4 diagonal cuts about 1cm deep. Slide the loaves onto the hot baking stone and bake for 30–40 minutes, until the crust is deep golden brown and the loaves sound hollow when tapped on the bottom. Transfer to a wire rack to cool completely before slicing.