Pain aux noix

This week’s ‘bread of the week’ is just out the oven – pain au noix – an enriched walnut bread made with a mix of wholemeal and strong white flours, butter, milk, organic walnuts and a little bit of sugar. It goes great with a strong, crumbly cheese.

It will be available at tomorrow’s producers’ market along with seeded brown and white tin loaves, rye & caraway, foccacia, granary cobs and cinnamon buns.

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