Ingredients
- 500ml Guinness
- 250g Laucke multigrain soy & linseed flour
- 600g white bread flour, plus a little extra for dusting
- 50g walnuts
- 30g fresh yeast
- 1 ½ tbsp salt
- 2 tbsp honey
Method
Put the walnuts in a strong bag and beat with a mullet or rolling pin to break into small pieces.
Put the two types of flour in a large bowl and add the salt and walnuts.
Warm the beer in a saucepan slightly so that it is tepid. Add the honey and fresh yeast to the beer and stir well to dissolve the yeast.
Add the liquids to the flour and mix well. Knead for about 10 minutes until you have a smooth dough, make a ball and put in a large bowl dusted with a little flour. Cover with a clean towel and leave somewhere warm to rise for 60-90 minutes or until double in size.
Empty the dough onto a floured surface and knead again for another 5 minutes and shape into a round loaf. Put on a lined baking tray and leave to rise again for 30 minutes.
Put a metal tray with boiling water on the bottom of a preheated oven (220 0 C) and bake for 35 minutes.