Rhubarb Ginger and Walnut Bread

AuthorBobCategoryDifficultyIntermediate

If you like freshly baked bread, this one is a must. Yeast Bread Dough layered with sharp Rhubarb and ginger coated crunchy walnuts. Delicious!!

Rhubarb Ginger and walnut Bread

Yields1 Serving
Prep Time1 hrCook Time45 minsTotal Time1 hr 45 mins

 400 g Plain Flour
 1 tsp Salt
 25 g Butter
 13 g Dried Yeast
 1 tsp Caster Sugar
 10 fl oz Tepid Milk
 400 g Rhubarb
 50 g Demerara Sugar
 100 g Walnuts
 1 tsp Ground Ginger

1

Heat the milk in a jug to a tepid temperature. Add the yeast and mix well.

2

Add the flour, salt, sugar and butter to a mixing bowl and blend the ingredients. Add the yeasted milk. When the mixture becomes a dough, leave in the mixing bowl, cover with a towel and stand in a warm area to allow the dough to prove.

This process will take 30 minutes.

3

Trim, clean and chop your rhubarb into 2cm pieces, place in a saucepan together with the demerara sugar and 2 tbsps of water and gently simmer until the rhubarb is soft. Drain the rhubarb using a sieve and allow to cool.

4

Mix the walnuts and ginger together and put to one side.

5

Preheat the oven to 180ºC.

6

Remove your dough from the mixing bowl and knead on a floured surface for 2 minutes. Roll the dough out into a rectangle approximately 30cm x 40cm, with the shortest side nearest to you.

Spread the drained rhubarb over the dough leaving a 2cm border uncoated.

Now sprinkle over the nuts and ginger.

Start rolling the dough away from you until it resembles a swiss roll.

Gently place the loaf onto a greased baking tray.

Make 4 diagonal cuts into the dough to the right, about 1cm deep, and repeat with with 4 diagonal cuts to the left at the same depth.

7

Place the loaf on the middle shelf of the oven for 15 minutes. Then turn the temperature down to 140ºC for a further 45 minutes.

8

Remove from the oven and allow to cool on a wire tray for 15 minutes before serving.

Ingredients

 400 g Plain Flour
 1 tsp Salt
 25 g Butter
 13 g Dried Yeast
 1 tsp Caster Sugar
 10 fl oz Tepid Milk
 400 g Rhubarb
 50 g Demerara Sugar
 100 g Walnuts
 1 tsp Ground Ginger

Directions

1

Heat the milk in a jug to a tepid temperature. Add the yeast and mix well.

2

Add the flour, salt, sugar and butter to a mixing bowl and blend the ingredients. Add the yeasted milk. When the mixture becomes a dough, leave in the mixing bowl, cover with a towel and stand in a warm area to allow the dough to prove.

This process will take 30 minutes.

3

Trim, clean and chop your rhubarb into 2cm pieces, place in a saucepan together with the demerara sugar and 2 tbsps of water and gently simmer until the rhubarb is soft. Drain the rhubarb using a sieve and allow to cool.

4

Mix the walnuts and ginger together and put to one side.

5

Preheat the oven to 180ºC.

6

Remove your dough from the mixing bowl and knead on a floured surface for 2 minutes. Roll the dough out into a rectangle approximately 30cm x 40cm, with the shortest side nearest to you.

Spread the drained rhubarb over the dough leaving a 2cm border uncoated.

Now sprinkle over the nuts and ginger.

Start rolling the dough away from you until it resembles a swiss roll.

Gently place the loaf onto a greased baking tray.

Make 4 diagonal cuts into the dough to the right, about 1cm deep, and repeat with with 4 diagonal cuts to the left at the same depth.

7

Place the loaf on the middle shelf of the oven for 15 minutes. Then turn the temperature down to 140ºC for a further 45 minutes.

8

Remove from the oven and allow to cool on a wire tray for 15 minutes before serving.

Rhubarb Ginger and Walnut Bread

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