Recipes

Back to basics with dairy-free honey and walnut bread

Dairy Free Bread Recipe

MAKING your own bread has been a labour of love for centuries. I find it can be a very rewarding experience to build a loaf from scratch.

It requires the use of ‘strong flour’, or ‘bread flour’ as it is known in Australia. This flour contains more gluten and proteins, which makes the dough more elastic and produces a softer, lighter bread.

Starting with quality flour, this dairy free bread recipe is very versatile. Play around with it by using different flours, nuts and savory ingredients. I like to serve this bread slightly toasted with cheese and chutney.

The bread can be easily stored in the fridge or freezer. Remove an hour before using to defrost the loaf correctly.

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Dairy-free Honey and Walnut Bread Recipe

Recipe rating: 2.0 from 8 votes
Recipe by Chris Arkadieff Course: Breakfast, Brunch, LunchCuisine: GlobalDifficulty: Medium
Servings

1

loaf
Prep time

20

minutes
Cooking time

1

hour
Total time

1

hour

20

minutes

A very versatile dairy-free honey and walnut bread recipe.

Ingredients

  • 225 g plain flour

  • 115 g caster sugar

  • 115 g honey

  • 150 ml hot water (bottle water)

  • ½ cup of roasted walnuts, roughly chopped

  • 1 tsp bicarbonate of soda

  • Zest of 1 lemon

Directions

  • Preheat the oven to 160C/325F/gas mark 3. Butter a 450g loaf tin and line it with baking paper.
  • Mix the flour and sugar together in a large bowl.
  • Melt the honey and water in a small pan. Sprinkle the bicarbonate of soda over the water mixture and stir.
  • Pour this over the dry ingredients, add the lemon zest and mix just until incorporated.
  • Turn the mixture into the prepared tin and bake in the oven for 50—60 minutes.
  • Remove from the tin and brush the top of the warm bread with honey for a nice sticky finish. Cool, then serve thinly sliced.
Chris Arkadieff

Chris Arkadieff was born and raised in Australia where he gathered his first cooking experiences and won an Ansett “Best Apprentice Chef of the Year ” award. He was cooking on the exclusive Hayman Island in Australia, voted number two resort in the world, later he worked in Italy and did two stages in New York. He moved to London in 1999 to start working with Gordon Ramsay Group. After working first as sous chef and then head chef in London, he was in 2014 sent to Hong Kong to become the head chef for Gordon Ramsay’s group there. He is now head chef of the Strand Dining Rooms. He is also chef contributor to one of Prague’s leading food specialists Roman Vanek who wrote also a best selling cook book.

Published by
Chris Arkadieff
Tags: SB001
15 June 2020 7:03 PM