APPLE, WALNUT, BARLEY AND MALTED WHEAT SEEDED LOAF
WEIGH together all of your ingredients, except for the walnuts and malted barley, and mix together into a dough.
Knead your dough and add in the walnuts at the end, then leave to rest for one hour.
Knock back your dough before shaping as a bloomer, and roll in coarsely milled malted barley (which can be “milled” with the end of a rolling pin in a heavy bowl or in a pestle and mortar).
Leave to rise for one hour, upside down in a proving basket or bowl.
Pre-heat your oven and baking stone (or heavy metal tray) to 2200C.
Gently turn your risen dough out onto the stone or tray and cut a deep line into the side of it with a sharp knife (also known as a long eyelash slash). This will give your loaf a beautiful shape when baked.
Add some splashes of water to a tray in the oven underneath your loaf, to create steam, which will help to develop a lovely crust to your bread.
Bake for 25 minutes.