TOASTED WALNUT BREAD AND AGED GOAT’S CHEESE

SERVES 6–8

PREP + COOKING TIME: 1 HOUR 10 MINUTES, PLUS PROVING

WALNUT BREAD

•7gdryyeast

• 50 ml lukewarm water

• 350 g spelt cake flour (see note)

• 100 g bread flour, plus extra for dusting

•1/2tspsalt

• 235 ml water

• 130 g walnuts, chopped coarsely

• olive oil, for greasing and brushing

TO SERVE

• 250 g aged goat’s cheese, taken out of the fridge 30 minutes before serving

• Hanepoot raisins and pears

1. Combine yeast and lukewarm water in a bowl and set aside until foamy (3–4 minutes). Combine flours and salt in an electric mixer fitted with a dough hook. Add the yeast mixture and water, and mix until a smooth dough forms (3–5 minutes). Add walnuts and stir until just incorporated. Transfer the dough to a lightly oiled bowl and let it rise until double in size (1–11/2 hours).

2. Preheat the oven to 200˚C and oil an oven tray. Knock back the dough and shape into two logs about 25 cm long. Dust the logs lightly with flour, then roll them onto the tray, leaving space in between, and set aside to prove for 15 minutes. Transfer to the oven and spray a mist of water into the oven before closing the door. Bake until the bread is golden brown (25–28 minutes). Leave to cool on a wire rack. The bread can be kept in the fridge, wrapped tightly in clingwrap, for up to 2 days.

3. Preheat the oven to 180˚C and slice the bread thinly using a serrated knife. Brush with a little olive oil and bake in a single layer on oven trays, turning once, until crisp (15–20 minutes). Serve warm with goat’s cheese and fruit.