Beer and Nut Bread Recipe

15 g/0.5 oz dried yeast
30 ml/2 tbsp caster (superfine) sugar

375 ml/13 fl oz/1.5 cups warm lager

450 g/1 lb/4 cups plain (all-purpose) flour
50 g/2 oz/0.5 cup rye flour
5 ml/1 tsp salt
120 ml/4 fl oz/0.5 cup walnut oil
1 onion, finely chopped
100 g/4 oz/1 cup chopped mixed nuts

1 egg, lightly beaten
30 ml/2 tbsp water

Method:

Blend the yeast with 5 ml/1 tsp of the sugar and a little of the warm beer and leave in a warm lager for 20 minutes until frothy. Mix the remaining sugar with the flours and salt and make a well in the centre. Stir in the yeast mixture, the remaining warm lager and the oil and mix to a fairly firm dough. Knead until smooth and no longer sticky. Place in an oiled bowl, cover with clingfilm (plastic wrap) and leave in a warm place for 1 hour until doubled in size.

Knead again, then mix in the onion and nuts. Shape into two greased 450 g/1 lb loaf tins (pans), cover and leave in a warm place to rise for 40 minutes until the dough rises above the top of the tins. Beat together the egg and water and brush generously over the top of the loaves. Bake in a preheated oven at 190°0/375°F/gas mark 5 for 45 minutes until golden brown and hollow-sounding when tapped on the base.