Put the Allinson Very Strong Wholemeal Flour into a large Pyrex Mixing Bowl with the Allinson Very Strong White Flour.
Add the walnut pieces, muscovado sugar and salt.
Sprinkle over the Allinson Easy Bake yeast.
Pour in the oil and warm water.
Mix together with your hands until the mixture combines to make a rough dough ball.
Tip the dough out onto a lightly floured surface and stretch and knead the dough for 10 minutes until smooth and elastic.
Shape into an oval and put on to a greased Pyrex Non-Stick Oven Tray.
Use a sharp knife to score a few diagonal lines on top of the loaf. Cover loosely with cling film.
Leave in a warm place until doubled in size (This will take about 30-40 minutes).
Preheat the oven to 220°C/200°C Fan/Gas Mark 7.
Remove cling film from bread and reduce the oven temperature to 200°C/180°CFan/Gas Mark 6.
Bake the bread for 35 minutes until golden.
To test to see if the loaf is ready, upturn and tap the base - it should sound hollow.

Breadmaker method
Adjust the above ingredients in the following way;
350g Allinson Very Strong Wholemeal Flour
150g Allinson Very Strong White Flour
1tsp Allinson Easy Bake Yeast
350ml warm water
All other ingredients as before

Put all the ingredients into the bread maker bucket following the order and method specified in the manual.
Fit the bucket into the bread maker and set
to the basic programme with a light crust.
Press start.

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