Treacle and walnut loaf

Method

1. Put both flours into a large mixing bowl (or the bowl of a stand mixer), then add the yeast and salt. Mix the treacle into the warm water in a jug and pour over the flours.
2. To make the dough by hand, make a claw shape with your hand and work the mixture around the bowl, bringing it together into a soft ball. Transfer to a clean work surface (lightly flour it if the dough is sticky) and knead for 10 minutes or until the dough springs back to the touch. To make the dough in a mixer with a dough hook, run on a medium speed for 5-8 minutes. When fully kneaded, put the dough in a lightly oiled bowl, cover with cling film and leave to rise for 1 hour or until doubled in size (for even more flavour in your crust, see Peter’s Rules and Make Ahead).
3. Scoop out the dough, then stretch it out across the work surface. Scatter the toasted nuts over it, then roll up. Knead for 1 minute, then shape into a round or oval loaf. Spray or brush with a little water, then scatter over the oats.
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5. Put on a non-stick baking sheet and leave to prove in a warm place for 40 minutes or until almost twice the size. Heat the oven to 180°C/ 160°C fan/gas 4 (see Peter’s Rules).
6. Bake the risen dough for 40-45 minutes until golden. To test if the loaf is cooked, turn it over and rap the underside. If it makes a deep, hollow sound, it’s cooked. If not, put back on the oven shelf and bake for 5-10 minutes more. Cool completely on a wire rack, then slice to serve.