A perfect loaf for all the marmite lovers.
400g Strong white bread flour
100g wholemeal flour
7g Dried Yeast
2 tbsp Marmite
Pour the flours, salt and yeast into a bowl and blend together.
Make a well in the middle and pour in the water.
Using your hand in a claw shape, slowly mix in the water and dry ingredients in the bowl until it forms a dough. When it forms a soft ball of dough and comes clean from the bowl, transfer to a clean work surface before kneading for 10 minutes until smooth and stretchy.
Return the dough to the mixing bowl and cover.
Leave the mixture to prove and double in size, it should take 1-2 hours but it really depends on how warm it is in your kitchen.
While the dough is proving, place the marmite and water into a sauce pan and bring up to the boil.
Pour the walnuts onto a non-stick baking tray, then pour the marmite and water over the nuts.
Bake in the oven 170c for 20-30 minutes or until all the water has evaporated.
Remove the walnuts and transfer to a bowl and leave to cool. Now, these nuts are for the bread but to be honest I always cook more as they make the most amazing snack!
When the bread dough has doubled in size, remove from the bowl onto a work surface and scatter over the marmite nuts.
Knead the bread gently to incorporate the nuts and shape into a bloomer shape.
Transfer to a non-stick baking tray and leave for a second and final prove.
When the bread has doubled in size, score along the top of the bread approximately 1/2cm deep, then bake in a preheated oven 200c for 30 -40 minutes or until fully baked.