I made a big mistake the first summer I lived in Dubai. I booked our summer holiday for the end of June. Ramadan was at the end of August. For those of you who are not familiar with summers in the Middle East, the temperatures go off the scale. The hottest temperature our thermometer has recorded in five years is 53 degrees Centigrade, and it hangs in the shade. Ermm… that’s hot enough to fry an egg outside, cause me to faint (numerous times), and HEAT PLATES. That meant I had 3 stinking hot months ahead of me, with little happening and most people fleeing the heat for cooler climes. The kitchen was my refuge.
One of the best things about the heat is that I can use the balcony like an English airing cupboard, for my bread to rise. (In England the warmest part of any house is the cupboard with the water boiler in it, and it’s where we leave our dough to prove). For some reason I find this entertaining even five years on. In the summer when the sun only serves to scorch, I’ve found a use for it. On my balcony pretzel dough doubles, sourdough forms bubbles and doughnut dough rises.
So, here’s a recipe I discovered this summer. This bread is absolutely stuffed full of walnuts, and is divine served with goats cheese and figs. It’s easy to make- I’ve made 4 loaves and they’ve all turned out great. It just requires a bit of time. I normally get started with it on a Saturday morning when I wake up and by the time I’ve finished getting ready for the day, doing a bit of tidying and cleaning, with some low-energy kneading in between the loaf is ready for the oven.
Adapted from Short & Sweet by the fabulous Dan Lepard who has taught me nearly as much about baking as my Mum.
300g strong white flour, plus extra for shaping
1 teaspoon fine sea salt
2 teaspoons fast action yeast
125ml red wine
1 tablespoon olive oil
1 tablespoon honey
150g coarsely chopped walnuts
oil for kneading
Mix the flour, salt and yeast in a large bowl. Using a liquidizer, blend the wine, water, oil, honey and 50g of the walnuts until smooth. Pour this over the flour and add the remaining walnuts. Stir to make a sticky dough. Cover and leave for 10 minutes. Knead the dough on a lightly oiled word surface, 8 to 10 times only. Oil the bowl slightly and return the dough to the bowl. Leave for 10 minutes. Repeat the kneading process and place back in the bowl. Leave in a warm place for 30-45 minutes until increased in size by 50%.
Line a tray with baking paper, lightly flour the work surface and roll the dough to roughly 15cm x 20cm. Roll the shorter side up to form a tight sausage and place this seam side down on the tray. Cover with a clean tea towel and leave outside again for an hour. Heat the oven to 200 deg C/180 deg C fan/390 deg F/gas 6. Lightly dust flour over the dough with a small fine sieve or tea-strainer and make rapid criss-cross cuts with a sharp knife. Bake for 40 minutes and then leave to cool on a rack.