The bread with pecans (which I find tastier than regular walnuts) is one of the best breads you can make. In this case, it’s made with low glycemic flour, soft and fragrant, with a crispy crust and a cloud-like soft interior. A bread that pairs wonderfully with both savory and sweet items, and it’s delicious even on its own! Once you try it, I can’t promise you won’t keep making it and people will ask for more! But enough talk, go try the recipe now!
If you love making bread at home, also try:
- Difficulty: Easy
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 15 Minutes
- Portions: 1 Piece
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 275.87 (Kcal)
- Carbohydrates 26.52 (g) of which sugars 0.94 (g)
- Proteins 9.73 (g)
- Fat 13.40 (g) of which saturated 1.22 (g)of which unsaturated 8.64 (g)
- Fibers 11.08 (g)
- Sodium 269.43 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Bread with Pecans
- 2 3/4 cups low glycemic flour
- 7/8 cup water
- 1 cup pecans
- 1 1/2 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 1/4 tsp dry yeast
- 1/4 tsp sugar
Useful Tools
- Stand Mixer
- Kitchen Scale
- Bowl
- Plastic Wrap
- Parchment Paper
- Pastry Board
- Bread Cutter
Preparation of Bread with Pecans
In the mixer bowl, pour the flour and salt, mix quickly by hand, then add the sugar and yeast and mix quickly again by hand.
Now add the oil and water to the bowl, attach the dough hook and start the mixer at speed 2 for 8 minutes. Turn off and add coarsely chopped pecans, restart the mixer at speed 2 for 2 minutes, then turn off.
Transfer the dough to a floured board and shape it into a ball, make a cross cut on top and place it in a glass bowl covered with plastic wrap, then put it in a switched-off and closed oven to rise until doubled (it will take 3 to 4 hours, depending on the external temperature).
Once the bread dough has doubled, take it out, put it on a floured board, deflate it slightly by spreading it with your hands, then fold it over itself to form a loaf, place the bread on a baking sheet lined with parchment paper, put it back in the switched-off and closed oven to rise until doubled (it will take about 2 to 3 hours).
Once the bread with pecans has doubled, remove it from the oven, preheat the oven to 428°F (220°C), once the oven is hot, make a cut on the surface of the bread and bake on the lower rack for 30 minutes, then move the baking sheet to the middle rack of the oven.
Continue baking for another 20/25 minutes, with the last 5 minutes with the door slightly open, to let out moisture and dry the bread well, at the end of baking the bread should be well browned on the surface (always check baking as every oven is different!), once baked turn off the oven and open it completely leaving the bread to cool this way.
Once the bread is completely cool, you can slice it and enjoy it with whatever you like, sweet or savory!
