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Walnut and sultana bread ring

Name: Walnut and sultana bread ring
Yield: 1 ring, 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; 60 g Unsalted butter Softened.; 125 g Walnut pieces Unsalted, chopped into small pieces.; 100 g Soft sultanas Ready-to-eat fruit; no added alcohol.; 20 g Flour for shaping Use sparingly.

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

International · Wholegrain bread

Walnut and sultana bread ring

A wholemeal bread ring with walnuts and soft sultanas. Butter enriches the dough, and a generous central opening leaves room for the final rise.

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	60 g	Softened.
Inclusions	Walnut pieces	125 g	Unsalted, chopped into small pieces.
Inclusions	Soft sultanas	100 g	Ready-to-eat fruit; no added alcohol.
Handling	Flour for shaping	20 g	Use sparingly.

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.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
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 ring, about 16 slices
Heat: 200°C conventional
Plan for: 390 min total; 40 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 no dry flour remains. Cover and leave for 20 minutes.
Ready when: The rough dough softens as the wholemeal flour hydrates.
01 Hydrate the wholemeal mixtureLet the wholemeal mixture hydrate for twenty minutes.
02 · Develop the dough with its measured fats
10–13 min
Use: Unsalted butter
Knead in the softened butter. Continue for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough is smooth and elastic enough to stretch without breaking immediately.
02 Knead in the butterKnead in the butter until the dough is elastic.
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 is aerated and roughly doubled in volume.
03 Let the enriched dough riseLet the enriched dough become aerated and roughly doubled.
04 · Fold in walnuts and sultanas
3–5 min
Use: Walnut pieces; Soft sultanas
Gently press the dough into a thick rectangle. Scatter over the walnuts and sultanas, fold the dough around them and knead gently for 2–3 minutes to distribute them.
Ready when: The additions are spread through the dough without large unmixed pockets.
04 Fold in the walnuts and sultanasFold in the walnuts and sultanas gently.
05 · Shape a ring with a clear centre
8–12 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form the dough into a ball, press it gently into a thick round and make a hole through the middle. Enlarge the hole gradually to about 12 cm, forming an even ring roughly 23 cm across. Place it on the tray and dust lightly.
Ready when: The ring has an even thickness and a generous open centre.
05 Shape a wide-centred ringMake an even ring with a generous twelve-centimetre opening.
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 fills slowly; the centre remains open.
06 Let the ring become puffyLet the ring become puffy while keeping its centre open.
07 · Bake until the bread centre is set
35–45 min
Use:
Bake for 35–45 minutes. Cover loosely with foil if the surface darkens early. Check the centre of a thick section with a probe, avoiding a nut or fruit piece.
Ready when: The bread reaches about 95°C and its base is firm and browned.
07 Bake until the ring is setBake until the thickest section and base are set.
08 · Cool fully before slicing
120 min
Use:
Move the bread to a rack and cool for at least 2 hours before slicing or wrapping.
Ready when: The centre is cool and the crumb holds together around the additions.
08 Cool the ring fullyCool for at least two hours before serving.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the flours and rest	The rough dough softens as the wholemeal flour hydrates.
Develop the dough with its measured fats	The dough is smooth and elastic enough to stretch without breaking immediately.
Let the dough rise	The dough is aerated and roughly doubled in volume.
Fold in walnuts and sultanas	The additions are spread through the dough without large unmixed pockets.
Shape a ring with a clear centre	The ring has an even thickness and a generous open centre.
Proof and heat the oven	The dough is puffy and a light fingertip dent fills slowly; the centre remains open.
Bake until the bread centre is set	The bread reaches about 95°C and its base is firm and browned.
Cool fully before slicing	The centre is cool and the crumb holds together around the additions.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Nut pieces tear the dough during shaping.	The pieces are large or the dough is stretched too tightly.	Tuck exposed pieces inside and pinch small tears closed.	Chop walnuts into small pieces and fold them in gently.
The top colours before the middle cooks.	Exposed additions brown faster than the loaf centre.	Cover loosely with foil and continue until the bread reaches the stated centre cue.	Keep most additions inside the dough and check near the lower baking time.

Storage: Wrap only when fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast slices that have firmed.; Contains: wheat, milk, walnuts, sulphites if present in the sultanas.; 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.

One brown bread ring with a serving wedge revealing walnut and sultana crumb. — Wholemeal bread ring with walnuts and soft sultanas inside.

Recipe

Walnut and sultana bread ring

A wholemeal bread ring with walnuts and soft sultanas. Butter enriches the dough, and a generous central opening leaves room for the final rise.

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	60 g	Softened.
Inclusions	Walnut pieces	125 g	Unsalted, chopped into small pieces.
Inclusions	Soft sultanas	100 g	Ready-to-eat fruit; no added alcohol.
Handling	Flour for shaping	20 g	Use sparingly.

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.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
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 ring, about 16 slices
Heat: 200°C conventional
Allow: 390 min total; 40 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 no dry flour remains. Cover and leave for 20 minutes.
Let the wholemeal mixture hydrate for twenty minutes.
Ready when: The rough dough softens as the wholemeal flour hydrates.
Develop the dough with its measured fats
10–13 min
Knead in the softened butter. Continue for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead in the butter until the dough is elastic.
Ready when: The dough is smooth and elastic enough to stretch without breaking immediately.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the enriched dough become aerated and roughly doubled.
Ready when: The dough is aerated and roughly doubled in volume.
Fold in walnuts and sultanas
3–5 min
Gently press the dough into a thick rectangle. Scatter over the walnuts and sultanas, fold the dough around them and knead gently for 2–3 minutes to distribute them.
Fold in the walnuts and sultanas gently.
Ready when: The additions are spread through the dough without large unmixed pockets.
Shape a ring with a clear centre
8–12 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Form the dough into a ball, press it gently into a thick round and make a hole through the middle. Enlarge the hole gradually to about 12 cm, forming an even ring roughly 23 cm across. Place it on the tray and dust lightly.
Make an even ring with a generous twelve-centimetre opening.
Ready when: The ring has an even thickness and a generous open centre.
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.
Let the ring become puffy while keeping its centre open.
Ready when: The dough is puffy and a light fingertip dent fills slowly; the centre remains open.
Bake until the bread centre is set
35–45 min
Bake for 35–45 minutes. Cover loosely with foil if the surface darkens early. Check the centre of a thick section with a probe, avoiding a nut or fruit piece.
Bake until the thickest section and base are set.
Ready when: The bread reaches about 95°C and its base is firm and browned.
Cool fully before slicing
120 min
Move the bread to a rack and cool for at least 2 hours before slicing or wrapping.
Cool for at least two hours before serving.
Ready when: The centre is cool and 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
Nut pieces tear the dough during shaping.	The pieces are large or the dough is stretched too tightly.	Tuck exposed pieces inside and pinch small tears closed. Chop walnuts into small pieces and fold them in gently.
The top colours before the middle cooks.	Exposed additions brown faster than the loaf centre.	Cover loosely with foil and continue until the bread reaches the stated centre cue. Keep most additions inside the dough and check near the lower baking time.

Useful recipe notes

Storage: Wrap only when fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast slices that have firmed.

Contains: wheat, milk, walnuts, sulphites if present in the sultanas.

This Nepedia version has not been kitchen-tested.

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

Ingredient proportions & recipe details

Walnut and sultana bread ring at a glance

Makes: 1 ring, 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 is aerated and 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	60 g	12%
Walnut pieces	125 g	25%
Soft sultanas	100 g	20%

Method

01 · Hydrate the flours and rest

02 · Develop the dough with its measured fats

03 · Let the dough rise

04 · Fold in walnuts and sultanas

05 · Shape a ring with a clear centre

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 walnuts and sultanas

Shape a ring with a clear centre

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?

Walnut and sultana bread ring at a glance