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Rhubarb Ginger and Walnut Bread

Yields1 ServingPrep Time1 hrCook Time45 minsTotal Time1 hr 45 mins

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

 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

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


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.


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.


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


Preheat the oven to 180ºC.


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.


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.


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

Nutrition Facts

Servings 1