Paul Hollywood shows how to make Roquefort and walnut loaf on The Great British Bake Off Masterclass.

The ingredients are: 140g walnuts, 100g wholemeal flour, 400g strong white bread flour, 14g sachet fast-action yeast, 25g butter, 250g Roquefort cheese, crumbled and 2 medium eggs, beaten.

To prepare the loaf, place the walnuts in a food processor and pulse to chop finely; leave to one side. Put the flours, 10g salt, yeast, butter and 300ml water in a bowl, stir together and begin massaging the ingredients for a minute.

If the mixture seems dry, add more water a tbsp at a time to make a soft but not sticky dough, then knead in the bowl for a further couple of minutes to bring the dough together.

Tip the dough onto a lightly floured work surface and knead well for 10 mins before returning to the bowl. Cover the bowl with cling film and leave to rise in a warm place for 1 hr.

Briefly knead the walnuts into the dough, then leave to rise in the bowl for a further 20 mins.

Tip the dough out onto a lightly floured surface and roll out into a rectangle, approx 50 x 20cm, 1cm thick. Sprinkle the Roquefort evenly over the dough and lightly press in.

Place the rectangle width-ways in front of you and roll up the rectangle like a Swiss roll.

Cut into 8 equal sized pieces and place them onto a lightly greased baking tray, cut-side down. Cover with cling film and leave to rise for 1 hr.

Heat oven to 220C. Brush each round of dough with the beaten egg and bake for 20 mins.

Leave to cool for a few minutes and eat while still warm. These are delicious on their own or served with a soup or a chunky salad with apple in it.