Walnut Bread

Name: Walnut Bread
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6
Ingredients: Whole grain flour 2 ½ cups; Spelt flour 1 &frac13; cup; Buckwheat flour &frac13; cup; Walnut kernels ¾ cup; Water lukewarm 1 ½ cup; Brewer's yeast ½ tsp; Fine salt 2 tsp

403

Calories per serving

Lactose Free
Vegetarian

Energy Kcal 403
Carbohydrates g 61.6
of which sugars g 1.7
Protein g 11.5
Fats g 12.3
of which saturated fat g 1.17
Fiber g 9.2
Sodium mg 663

Difficulty: Average
Prep time: 30 min
Cook time: 40 min
Serving: 6 persone
Cost: Low
Note + rising time (4 and a half hours)

PRESENTATION

Baking bread at home is always enchanting, with flour floating everywhere and the aroma spreading quickly throughout all the rooms, making this moment truly magical. Kneading dough is a natural stress-reliever that allows you to enjoy fresh bread on the table every day, with the knowledge of the ingredients used. To enrich your breadbasket and offer a variation from the classic loaf, there are endless variations. After the pumpkin and beer versions, today we want to propose a classic yet original idea: walnut bread! Thanks to a blend of three flours, you'll get a rustic and pleasant taste... you'll easily fall in love with its crispy crust and soft crumb that hides a treasure within its pockets, a cascade of chopped walnuts! So what are you waiting for? Tie on your aprons and prepare walnut bread... there's nothing better than a slice of this still warm loaf!

INGREDIENTS: Whole grain flour 2 ½ cups (300 g); Spelt flour 1 ⅓ cup (160 g); Buckwheat flour ⅓ cup (40 g); Walnut kernels ¾ cup (100 g); Water 1 ½ cup (340 g) - lukewarm; Brewer's yeast ½ tsp (3 g); Fine salt 2 tsp (10 g)

Preparation

How to prepare Walnut Bread

To prepare walnut bread, start with the walnuts, chop them 1 and set them aside. Now, proceed to make the dough: combine the three flours (spelt, whole wheat, and buckwheat) in the bowl of a stand mixer 2 and add the dry yeast 3.

At this point, turn on the machine with a hook attachment at moderate speed and slowly pour in the water 4. Mix everything for 8-10 minutes until you get a well-bonded dough; only then can you add the salt 5 and the walnuts 6. If you don't have a stand mixer, you can knead by hand following the order of ingredients as described in the process.

Once the walnuts and salt are well incorporated, stop the machine and use a dough scraper to transfer the dough onto a lightly floured work surface 7. Using your hands, fold the dough 8, which will give your bread its structure. Then shape the dough into a ball 9.

and place it inside a bowl 10. Cover with plastic wrap and let it rise in the oven turned off with only the light on for 3.5 hours. Once it has doubled in size 11, transfer the dough again onto a lightly floured work surface, using the scraper again 12.

Fold the dough again 13 and shape the bread into a loaf 14, then place it on a baking sheet lined with parchment paper 15.

Let it rise for another hour at room temperature, protected from drafts. Then make the classic cuts on the surface of the bread with a very sharp blade 16. Preheat the static oven to 464°F by placing a small bowl of water at the bottom; when the oven is well heated, bake the bread on the second lowest rack. Wait 20 minutes, then lower the temperature to 428°F, remove the bowl of water, and bake for another 20 minutes. Once baked 17, let your walnut bread cool slightly before slicing and serving it 18.

Storage

Walnut bread can be stored in a plastic or paper bag for about 2 days. If you prefer, once baked, it can be frozen, perhaps sliced so you can defrost only the amount you want to consume!

Advice

If you want to opt for a long fermentation, you can let the dough rise overnight in the refrigerator, after which it will be sufficient to let it come to room temperature for 2 hours, give it the classic shape, wait for the second rise, and bake it!

To get different bread every time, use olives or hazelnuts instead of walnuts!

For the translation of some texts, artificial intelligence tools may have been used.