Recipe developed by David Noolan, lecturer in commercial cookery.
Soak freekeh in hot water for 30 minutes. Strain and pat dry with paper towel. Meanwhile combine yeast, honey and water and leave in a warm place until frothy. Preheat oven to 180 degrees Celsius.
Roast 2/3 of the walnuts for about 10 minutes until golden, then turn oven up to 200 degrees once walnuts are removed. Combine the flour, freekeh, salt and toasted walnuts in a large bowl. Add walnut oil and yeast liquid and mix to a soft dough. Knead for 8-10 minutes, then place in an oiled loaf tin. Cover with oiled clingwrap and leave in a warm place to rise until doubled in size, about 1 hour. Sprinkle with remaining walnuts and bake at 200 degrees for 35-40 minutes. Cool on a wire tray.
Makes 10 servings
| Prep Time: | 1hr 40 mins |
| Cooking Time: | 40 mins |
| Ready in: | 2hrs 20 mins |
Suitable for: |
|
| Breakfast, Snack | |
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| Nutritional Information - Per Serve | |
| Kj | 927 kj |
| Calories | 222 kcal |
| Fat | 8.6 g |
| Saturated Fat | 0.7 g |
| Total Carbohydrate | 27.7 g |
| Total Protein | 6.2 g |
| Fibre | 5.6 g |
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