Explore variations · 12 →Jump to ingredients & method ↓

View

Measurements

Stilton and walnut wholemeal braid

Name: Stilton and walnut wholemeal braid
Yield: 1 braid, about 16 slices
Cuisine: International
Ingredients: 400 g Strong wholemeal wheat flour; 100 g Strong white bread flour; 350 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 50 g Unsalted butter Softened.; 15 g Flour for shaping Use sparingly.; 100 g Blue Stilton Chilled, without hard rind, crumbled into small pieces.; 125 g Walnut pieces Unsalted, chopped into small pieces.

Makes: 1 braid, about 16 slices
Heat: 200°C conventional
Baking time: 35–45 min
Cuisine / style: International

International · Wholegrain bread

Stilton and walnut wholemeal braid

A three-strand wholemeal loaf with pockets of blue Stilton and chopped walnuts. Let the bread cool before slicing through the cheese-rich crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	400 g
Dough	Strong white bread flour	100 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.
Inclusions	Blue Stilton	100 g	Chilled, without hard rind, crumbled into small pieces.
Inclusions	Walnut pieces	125 g	Unsalted, chopped into small pieces.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 200°C conventional
Baking time: 35–45 min

Makes: 1 braid, about 16 slices
Heat: 200°C conventional
Plan for: 365 min total; 45 min active

Method

01 · Hydrate the flours and rest
22–25 min
Use: Strong wholemeal wheat flour; Strong white bread flour; Water; Fine salt; Instant dried yeast
Mix both dough flours with the water, salt and yeast until evenly moistened. Cover and leave for 20 minutes.
Ready when: No dry flour remains and the wholemeal dough begins to soften.
01 Stilton and walnut wholemeal braidRest the mixed wholemeal dough.
02 · Develop the dough with its measured fats
10–13 min
Use: Unsalted butter
Work the softened butter into the dough. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough becomes smooth and stretches before tearing.
02 Stilton and walnut wholemeal braidKnead in the softened butter.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough looks aerated and has roughly doubled in volume.
03 Stilton and walnut wholemeal braidLet the dough rise until airy.
04 · Fold in Stilton and walnuts
4–6 min
Use: Blue Stilton; Walnut pieces
Press the dough gently into a thick rectangle. Scatter the cold Stilton and walnuts over it. Fold the edges over the additions and knead gently for 2–3 minutes.
Ready when: The additions are distributed throughout the dough, with some cheese pieces still distinct.
04 Stilton and walnut wholemeal braidFold in the chilled cheese and walnuts.
05 · Shape and join three strands
8–12 min
Use: Flour for shaping
Line a 30×40 cm baking tray with baking paper. Use the shaping flour sparingly. Divide the dough into three equal pieces, about 381 g each, and roll each into a 35 cm rope. Place the ropes beside one another and pinch their far ends together. Move the right rope over the middle, then the left rope over the new middle; repeat to form a loose braid. Pinch the near ends together and tuck both ends underneath. Move the braid to the tray.
Ready when: The braid is even and roughly 25–28 cm long, with room between the strands for expansion.
05 Stilton and walnut wholemeal braidShape one loose three-strand braid.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
06 Stilton and walnut wholemeal braidProof until the braid is puffy.
07 · Bake until the bread centre is set
35–45 min
Use:
Bake the braid for 35–45 minutes. Cover loosely with foil if the surface darkens early. Check the bread in the thickest part with a probe, avoiding cheese and nuts.
Ready when: The bread centre reaches about 95°C and the base is firm and browned.
07 Stilton and walnut wholemeal braidBake until the bread centre is set.
08 · Cool fully before slicing
90 min
Use:
Move the braid to a rack and cool for at least 90 minutes. Slice only when the centre is cool.
Ready when: The crumb holds together around the additions.
08 Stilton and walnut wholemeal braidCool fully before slicing.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the flours and rest	No dry flour remains and the wholemeal dough begins to soften.
Develop the dough with its measured fats	The dough becomes smooth and stretches before tearing.
Let the dough rise	The dough looks aerated and has roughly doubled in volume.
Fold in Stilton and walnuts	The additions are distributed throughout the dough, with some cheese pieces still distinct.
Shape and join three strands	The braid is even and roughly 25–28 cm long, with room between the strands for expansion.
Proof and heat the oven	The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set	The bread centre reaches about 95°C and the base is firm and browned.
Cool fully before slicing	The crumb holds together around the additions.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
The dough tears around the additions.	Large pieces or forceful mixing damage the developed dough.	Tuck loose pieces inside and pinch small tears closed.	Chop the additions into small pieces and fold them in gently.
The surface browns while the centre is still soft.	Exposed additions cook faster than the bread centre.	Cover loosely with foil and continue to the centre-temperature and base cues.	Check from the lower stated bake time and keep most additions inside the dough.

Storage: Once cool, wrap and refrigerate within 2 hours of baking. Use within 3 days or freeze slices for up to 2 months. Reheat or toast slices before serving.; Contains: wheat, milk, walnuts.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices beside the shortened braid show its cheese-and-walnut crumb. — Stilton and walnut wholemeal braid.

Recipe

Stilton and walnut wholemeal braid

A three-strand wholemeal loaf with pockets of blue Stilton and chopped walnuts. Let the bread cool before slicing through the cheese-rich crumb.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	400 g
Dough	Strong white bread flour	100 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	50 g	Softened.
Handling	Flour for shaping	15 g	Use sparingly.
Inclusions	Blue Stilton	100 g	Chilled, without hard rind, crumbled into small pieces.
Inclusions	Walnut pieces	125 g	Unsalted, chopped into small pieces.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Food thermometer — internal doneness	A basic digital food thermometer is enough for internal doneness. No thermometer is needed just to bring ingredients to room temperature.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 braid, about 16 slices
Heat: 200°C conventional
Allow: 365 min total; 45 min active

How do I make it?

Hydrate the flours and rest
22–25 min
Mix both dough flours with the water, salt and yeast until evenly moistened. Cover and leave for 20 minutes.
Rest the mixed wholemeal dough.
Ready when: No dry flour remains and the wholemeal dough begins to soften.
Develop the dough with its measured fats
10–13 min
Work the softened butter into the dough. Knead for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead in the softened butter.
Ready when: The dough becomes smooth and stretches before tearing.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the dough rise until airy.
Ready when: The dough looks aerated and has roughly doubled in volume.
Fold in Stilton and walnuts
4–6 min
Press the dough gently into a thick rectangle. Scatter the cold Stilton and walnuts over it. Fold the edges over the additions and knead gently for 2–3 minutes.
Fold in the chilled cheese and walnuts.
Ready when: The additions are distributed throughout the dough, with some cheese pieces still distinct.
Shape and join three strands
8–12 min
Line a 30×40 cm baking tray with baking paper. Use the shaping flour sparingly. Divide the dough into three equal pieces, about 381 g each, and roll each into a 35 cm rope. Place the ropes beside one another and pinch their far ends together. Move the right rope over the middle, then the left rope over the new middle; repeat to form a loose braid. Pinch the near ends together and tuck both ends underneath. Move the braid to the tray.
Shape one loose three-strand braid.
Ready when: The braid is even and roughly 25–28 cm long, with room between the strands for expansion.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 200°C conventional during the final 20 minutes.
Proof until the braid is puffy.
Ready when: The dough is puffy and a light fingertip dent recovers slowly.
Bake until the bread centre is set
35–45 min
Bake the braid for 35–45 minutes. Cover loosely with foil if the surface darkens early. Check the bread in the thickest part with a probe, avoiding cheese and nuts.
Bake until the bread centre is set.
Ready when: The bread centre reaches about 95°C and the base is firm and browned.
Cool fully before slicing
90 min
Move the braid to a rack and cool for at least 90 minutes. Slice only when the centre is cool.
Cool fully before slicing.
Ready when: The crumb holds together around the additions.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
The dough tears around the additions.	Large pieces or forceful mixing damage the developed dough.	Tuck loose pieces inside and pinch small tears closed. Chop the additions into small pieces and fold them in gently.
The surface browns while the centre is still soft.	Exposed additions cook faster than the bread centre.	Cover loosely with foil and continue to the centre-temperature and base cues. Check from the lower stated bake time and keep most additions inside the dough.

Useful recipe notes

Storage: Once cool, wrap and refrigerate within 2 hours of baking. Use within 3 days or freeze slices for up to 2 months. Reheat or toast slices before serving.

Contains: wheat, milk, walnuts.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Stilton and walnut wholemeal braid at a glance

Makes: 1 braid, about 16 slices
Heat: 200°C conventional
Baking time: 35–45 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough looks aerated and has roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong wholemeal wheat flour	400 g	80%
Strong white bread flour	100 g	20%
Water	350 g	70%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	50 g	10%
Blue Stilton	100 g	20%
Walnut pieces	125 g	25%

Method

01 · Hydrate the flours and rest

02 · Develop the dough with its measured fats

03 · Let the dough rise

04 · Fold in Stilton and walnuts

05 · Shape and join three strands

06 · Proof and heat the oven

07 · Bake until the bread centre is set

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Hydrate the flours and rest

Develop the dough with its measured fats

Let the dough rise

Fold in Stilton and walnuts

Shape and join three strands

Proof and heat the oven

Bake until the bread centre is set

Cool fully before slicing

What can go wrong, and how can I fix it?

Stilton and walnut wholemeal braid at a glance