BEER & WALNUT LOAF (the traditional method)
Warm the flour. Mix the yeast with the beer and allow to stand. Combine all the ingredients and mix by hand or machine for five minutes. Rest for five minutes. Knead for five minutes. Place the dough in a floured tin and allow to rise until it has doubled in size. Cook in a pre-heated oven at 220 ̊C for 25 minutes.