The bread with pecans (which I find more flavorful than the classic walnuts) is one of the best breads that exist, in this case made with low glycemic index flour, soft and fragrant, with a crispy crust and a soft interior like a cloud. An excellent bread to pair both with savory and sweet foods, also delicious eaten on its own! Once you try it, I can’t guarantee that you won’t want it again, and you’ll be asked for more! But now, enough talking, go try the recipe!
If you love making bread at home, then 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 index flour
- 7/8 cup water
- 1 cup pecans
- 1 1/3 tbsp extra virgin olive oil
- 1 tsp fine salt
- 1 tsp dry yeast
- 1/4 tsp sugar
Useful Tools
- Stand Mixer
- Kitchen Scale
- Bowl
- Plastic Wrap
- Parchment Paper
- Rolling Board
- Bread Scorer
Preparation of the Bread with Pecans
In the bowl of the stand mixer, pour the flour and salt, mix quickly by hand, then add the sugar and yeast and give it another quick stir by hand.
Add the oil and water to the bowl, attach the dough hook, and set the mixer to speed 2 for 8 minutes, turn it off, and add the coarsely chopped pecans, turn the mixer back on at speed 2 for 2 minutes, then turn it off.
Transfer the dough to a floured rolling board and shape it into a ball, make a cross-cut on top, place it in a glass bowl covered with plastic wrap, then put it in the turned-off and closed oven to rise until doubled (it will take 3 to 4 hours, depending on external temperature).
Once the bread dough has doubled, take it out, place it on the floured board, slightly deflate it by spreading it with your hands, then fold it over itself to form a log, place the bread on a baking sheet lined with parchment paper, put it back in the turned-off and closed oven to rise until doubled (it will take about 2 to 3 hours).
Once the bread with pecans has doubled, take it out of the oven, preheat the oven to 428°F, once the oven is hot, make a cut on the surface of the bread and bake it in the lower part, bake this way for 30 minutes, then move the baking sheet to the middle part of the oven.
Continue baking for another 20/25 minutes, with the last 5 minutes with the door slightly open, this helps release moisture and dry the bread well, at the end of baking, the bread should be nicely golden on the surface (always check the baking as each oven is different!), once baked, turn off the oven and open it completely, letting the bread cool this way.
Once the bread is well cooled, you can cut it and enjoy its goodness with whatever you like, sweet or savory!
