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Lumpy Bumpy Bread
250g Strong white flour
25g sugar
2.5g salt
2.5g ground ginger
2.5g ground cinnamon
7g fresh yeast
1 egg
25g melted butter
100ml water
Additions:
150g whole nuts, toasted
25g melted butter
50g clear honey to glaze - from oven
Weigh the flour into a large mixing bowl and add sugar, salt, ginger, and cinnamon before crumbling in the fresh yeast. Add egg, melted butter and water. Stir ingredients together, then use hands to form a dough. Turn onto a work surface and knead for 5mins. until the dough feels smooth and springy. Return dough to the bowl, cover with a tea towel and leave to rise for 40-60mins, or until doubled in size.
Knock back/ press the air out of the dough, gather up and turn dough out onto a work surface. Flatten out and tip on the toasted,roughly chopped nuts. Fold edges into centre and use a plastic scraper to chop through the dough, turn and fold until the nuts are evenly distributed. Leave as a lumpy bumpy mass and pur over the melted butter. Pile the dough onto a greased or parchment lined baking sheet. Allow the bread to rise for 20mins then bake in a hot oven 220°c for 20mins.
Tranfer to a cooling rack once baked to a golden brown and brush with warmed, clear honey.
Lumpy Bumpy Bread
Lumpy Bumpy Bread
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