Recipe and images courtesy of Romy London (@romylondonuk on Instagram)

Prepare to dive right into this mouthwatering Crusty Walnut Bread and Blackberry Chia Jam Combo! This recipe is perfect for those cosy autumn mornings when you want to fill your home with the irresistible aroma of freshly baked bread. The hearty, nutty loaf pairs beautifully with the sweet and tart homemade blackberry jam, creating a match made in breakfast heaven that’ll have you coming back for seconds (and thirds!).

Prep time: 20 minutes + 2 hrs stretch & fold (on/off)
Rest time: 18 hrs refrigeration + 2 hrs room temperature rest
Cooking time: 45 minutes

Ingredients (makes 1 large loaf):

For the Walnut Bread:

• 500g strong white flour
• 1 tsp dry active yeast
• 350 ml lukewarm water
• 1 tbsp fine salt
• 100g walnuts
• Extra flour for dusting

For the Blackberry Chia Jam:

• 200g fresh blackberries (or any seasonal berry)
• 2 tbsp maple syrup or honey
• 2 tbsp chia seeds
• 1 tsp lemon juice

Instructions

For the Vegan Walnut Bread:

1. Prepare the Dough: In a large bowl, mix flour, yeast, and salt. Gradually add the lukewarm water and mix until a dough forms. Knead briefly until smooth, then shape into a ball.
2. Add Walnuts: Gently flatten the dough and spread the chopped walnuts over it. Fold the dough over the walnuts and knead gently to distribute them evenly.
3. Stretch and Fold: Perform the stretch and fold technique three times, every 30-45 minutes. Cover with a cloth and let rest for 30 minutes after the final fold.
4. Shape the Dough: On a floured surface, gently shape the dough. Dust with flour to prevent sticking. Fold the sides into the middle and roll it up to form a loaf shape.
5. Proof the Dough: Place the dough in a bowl dusted with flour, cover with a cloth, and refrigerate for 18 hours. After refrigeration, let it sit at room temperature for 2 hours.
6. Preheat Oven: Preheat your oven to 240°C (475°F). Place baking paper on a tray and dust it with flour.

Bake the bread:

1. Gently flip the dough onto the prepared baking tray. Score the top with a sharp knife.
2. Place a bowl of water in the oven to create steam.
3. Bake for 20 minutes at 240°C (475°F).
4. Remove the tray with water and reduce the temperature to 200°C (390°F).
5. Bake for an additional 25 minutes, or until the bread is golden-brown and sounds hollow when tapped.
6. Let the bread cool on a wire rack.

For the Chia Jam:

1. While the bread is baking, make the jam. In a saucepan, cook the berries and maple syrup over medium heat until the berries burst.
2. Stir in chia seeds and lemon juice. Cook for a few more minutes until thickened.
3. Cool before serving.

Spread a generous layer of the chia seed jam over slices of warm walnut bread. Enjoy as a delicious breakfast or snack!