The walnut bread is one of those breads that, after tasting the first slice, you immediately want to eat another one and then another.
If you’re wondering why, the answer is simple: it’s delicious!!
It has a unique aroma and texture: the crunchiness of the walnuts, with the rustic flavor of type 2 flour, combined with the softness of the crumb.
Baking, as I always say, is a noble art that truly gives so much satisfaction. Specifically, the dough of walnut bread is easily manageable, it’s a bread that can be made in a day or with resting in the fridge.
Before leaving you to the ingredients and the execution of the dough, I suggest you take a look at the other bread recipes on the blog, both with natural leavening and with brewer’s yeast.
Happy baking to all of you.
OTHER INTERESTING RECIPES:
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Gastronomy
- Seasonality: All seasons
- Energy 205.07 (Kcal)
- Carbohydrates 30.92 (g) of which sugars 0.77 (g)
- Proteins 6.72 (g)
- Fat 5.78 (g) of which saturated 0.00 (g)of which unsaturated 0.01 (g)
- Fibers 1.84 (g)
- Sodium 328.70 (mg)
Indicative values for a portion of 2 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
Walnut bread
- 4 1/3 cups type 2 flour
- 1 cup walnuts
- salt
- 1 5/8 cups water
- 3 1/4 oz water
- 3/4 cup Manitoba flour
- 1 tsp fresh brewer's yeast
Tools
The stainless steel work surface, besides being hygienic and easy to clean, maintains a cooler temperature compared to wood and helps not to heat the doughs.
- Work Surface
Preparation of Walnut Bread
– Make the preferment with the indicated ingredients and let rise until it doubles.
– In the stand mixer bowl, combine the flour with the preferment and knead with the paddle; when the dough begins to form, add the salt; as soon as it is well combined, turn off the machine and let it rise for about an hour.
– On the lightly floured work surface, gently spread the dough with wet hands and sprinkle with the walnuts.
– Gently round the dough and let it rise with the seam on top in the basket lined with a well-semolated cloth; cover.
– Transfer the basket to the fridge for 6/8 hours.
– Preheat the oven to 464°F with the terracotta pot inside and as soon as it reaches temperature, turn the bread onto a sheet of parchment paper, make a cut on the side and place it in the pot to bake in the oven.
– After the first 20 minutes, remove the lid and parchment paper, lower the temperature to 428°F and bake for another 20 minutes.
– After the 20 minutes, lower the temperature to 392°F and bake for another 10 minutes with the oven door slightly open.
– Let the walnut bread cool standing on a rack.
– If you start in the morning at 9, with a fridge rest of 6 hours, it will be ready in the evening.
