Recipes from Rick Stein

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    Walnut bread

    Not many people know that we have our own bakery production unit in Padstow. We make a selection of artisan breads alongside our own cakes and pasties. Of all the breads we bake, walnut remains one of the best sellers at our Patisserie and Deli. It is also served at The Seafood Restaurant, St Petroc’s Bistro and Rick Stein’s Café.

    Walnut is one of my favourite breads to bake as it is very simple and quick to make. At the bakery, it is the first dough we prepare in the morning; it’s simply moulded into tins, proven for 45 minutes and then put straight in to the oven.

    It is made using 100% wholemeal and with the addition of butter and brown sugar, it makes a light, soft dough with a slightly sweet nutty taste. Using wholemeal flour, sesame seeds and walnuts means that it also adds nutritional goodness. 

    I think this bread is extremely versatile, from great toast in the morning to complementing a selection of cheeses in the evening.

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    Recipe taken from Rick Stein’s Food Heroes courtesy of BBC Books.


    Makes 2 x 450g (1lb) loaves


    1 tablespoon dried yeast

    1 tablespoon dark soft brown sugar

    450ml (15fl oz) lukewarm water

    600g (1lb 6oz) wholemeal flour

    2 teaspoons salt

    20g (¾ oz) butter, melted

    40g (1½oz) walnut pieces

    2 teaspoons sesame seeds



    To make the ferment, whisk the yeast and 1 teaspoon of the sugar in 150ml (5fl oz) of the lukewarm water.  Leave in a warm place until the surface has about 2cm (¾in) of froth on it.  This will take about 15 minutes.

    Put the flour, remaining sugar and slat in a large bowl or a mixer.  Pour on the yeast ferment, the remaining water and the melted butter, mix together and form into a soft, rather sloppy dough which should be kneaded manually or mechanically for 3 minutes, adding the walnuts right at the end.

    Cut the dough in half and form into 2 fat sausage shapes.  Put them into 2 buttered 450g (1lb) loaf tins. Cover each with cling film or put in a large plastic bag and leave in a warm place for 45 minutes, until the dough has risen to the top.

    Pre-heat the oven to 230˚C/450˚F/Gas Mark 8. Sprinkle some sesame seeds over the loaves and bake in the centre of the oven for 25-30 minutes. Remove the loaves from their tins and return them to the oven for a further 5 minutes to crisp up. Leave to cool on a wire rack.



    ( Last Updated: 03-03-2014 )