Greek Country Bread

Ideal for picnics, that walnut-filled loaf is perfect for dipping in good olive oil, and with ripe tomatoes and cheese.  The interesting method of construction – the dough is layered up with the filling – takes a bit of time and care but gives the loaf its unusual and appealing flaky texture.

Makes a large loaf

For the dough

325 g strong white bread flour

100 g stoneground wholemeal bread flour (wheat OR spelt)

1 x 7 g sachet fast-action dried yeast

7 g fine sea salt

2 tbsp walnut oil OR olive oil, plus extra olive oil for kneading

275 ml lukewarm water

For the filling

250 g walnut pieces

About 100 ml olive oil, for brushing

1 baking sheet, lined with baking paper

In make the dough, put both flours and the yeast into a large mixing bowl, or the bowl of a free-standing electric mixer fitted with the dough hook attachment, and mix thoroughly with your hand.  Mix in the salt, then make a well in the centre.

Spoon the oil into the well, then pour in the lukewarm water.  Gradually draw the flour into the liquid with your hand, or the dough hook on slow speed, to make a soft but not sticky dough.  Flour vary, so if the dough feels very sticky work in a little more white bread flour – you want to end up with a soft, but not sticky dough, as this will be the easiest to work later.  As soon as the dough has come together, set aside so the flour can hydrate for 5 minutes.  If, after this time, the dough feels dry or slightly stiff and hard, or there are dry crumb in the bottom of the bowl, work in a little more lukewarm water a tbsp at a time.

If you are kneading by hand, lightly oil the worktop and your hand with oil few drops of olive oil.  Turn out the dough on to the oiled worktop and knead it very thoroughly for 10 minutes (for knead for 5 minutes, without oil, using the dough hook on slow speed) until it feels very elastic and supple.  Return the dough to the bowl, if necessary, then cover it tightly with clingfilm of a snap-on lid and leave on the worktop to rise for about 1 hour until the dough has doubled in size.

Meanwhile, heat the oven to 180c/gas 4.   Tip the walnuts into a large baking dish or tin and toast in the heated oven for 6-8 minutes just until they turn golden.  Leave to cool, then cover the dish writh a clean, dry tea towel and crush the nuts by gently bashing them with the base of a small pan into

slightly small pieces – this crushing helps release their oil too.  Set aside (you can turn off the oven for now).

Very lightly flour worktop, then turn out the dough and divide if into 4 equal pieces (either by weight or by eye).  Roll out one piece to a very thin 30 cm square and carefully lift it on to a large sheet of baking paper lightly dusted with flour.  Brush the square with olive oil, making sure the edges are not forgotten, then scatter a quarter of the nuts over the dough.  Set this square to one side.

Roll out a second piece of dough in the same.  Set this on top of the nut-strewn square – make sure all the edges and corners are lined up – and gently press the dough on to the nut layer, removing any air.    Brush this second square with oil, then scatter over a second portion of nut.  Repeat with the remaining 2 pieces of dough and 2 portions of nuts, you will have some oil left.

Using the paper to help you, roll up the layered dough squares quite tightly as if you were making a Swiss roll.  When you get to the end, gently pinch the seam together – it will feel soft.  Roll the sausage of dough off the paper and on to the worktop.  Use your hands to gently roll the dough back and forth until it is 50 cm long, then slighty taper the ends.  Twist into a spiral or snail shape and lift on to the lined baking sheet, making sure the dough at the end of the spiral is tucked under.  Gently press the spiral with the flat of your hand to flatten it slightly.  Brush lightly with olive oil, then leave to rise, uncovered, on the worktop for about 1 hour until doubled in size.

Toward the end of the rising time, heat the oven to 200c/gas 6.

Brush the spiral with olive oil again, then bake in the heated oven for 40-45 minutes until the bread is golden and sounds hollow when tapped on the underside.  For best results, check after 30 minutes and, if necessary, rotate the baking sheet so the bread bakes evenly.

Leave to cool on a wire rack and eat warm or at room temperature.  Beat eaten within 3 days.  The cooled loaf can also be tightly wrapped and frozen for up to a month.

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