Castleford Heritage Trust

The Recipe Collection

Castleford Ale & Walnut Bread

Castleford Ale & Walnut Bread This bread is made with Revolutions Brewery Pretender Blonde Ale and Castleford wholewheat flour which can be bought in the Castleford Tea Rooms and the Trust shop which is located in Castleford Market.   It also uses Yorkshire rapeseed oil which is available in major supermarkets.

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Castleford Ale & Walnut Bread
    Castleford Ale & Walnut Bread
  • 500g Castleford wholewheat flour

  • 75g chopped walnuts

  • 300ml Castleford Ale

  • 1tbsp rapeseed oil

  • 1½tsp salt

  • 1tsp dried yeast
Castleford Ale & Walnut Bread
    Castleford Ale & Walnut Bread
  • 20oz Castleford wholewheat flour

  • 3oz chopped walnuts

  • 12floz Castleford Ale

  • 1tbsp rapeseed oil

  • 1½tsp salt

  • 1tsp dried yeast
Castleford Ale & Walnut Bread
    Castleford Ale & Walnut Bread
  1. Add the flour, to a large bowl and place the salt to one side and the yeast on the other.  Add the rapeseed oil and ale, then mix to make a soft, easily kneadable dough, adding more ale or flour if needed.

  2. Place the dough on a lightly floured surface and knead for 10 minutes (this can be done in a mixer with a dough hook on a medium speed for 4-5 minutes), until the dough is smooth and silky.

  3. Place in a large lightly oiled bowl and cover with cling film and leave to rise to at least double in size, about 1-2 hours.  Oil the bowl before proving your bread.

  4. Tip the dough out onto a floured surface and knead through the walnuts to evenly disperse them.

  5. Divide the dough into 4 and roll each piece in to a small oblong, flatten and then fold the ends into the middle.

  6. Turnover and roll each into a sausage shape no bigger than your baking sheet.  Work from the middle out using even pressure with hands and rolling backwards and forwards.

  7. Place on 2 large lined baking sheets and cover the dough with tea towels and leave to prove for another hour until doubled in size.

  8. Preheat the oven to 220oC gas 7 and place a roasting tin in the bottom of the oven to heat up.

  9. Sprinkle flour over the baguettes and make 3 slashes in each baguette using a sharp knife.

  10. Place boiling water in the roasting tin for steam and place the baking sheet on the shelf above and cook for 25 – 30 minutes until golden brown and the loaf sounds hollow when tapped underneath.

  11. Cool on a wire rack and serve.