Walnut bread, delicious baguettes filled with walnuts, perfect to slice and eat on their own, excellent with spreadable cheese and cold cuts, delightful with jams and aged cheeses, or they can be filled like a sandwich as well as sliced and served at the table like regular bread during meals, in short, really special semolina mixed baguettes filled with walnuts, prepared with olive oil which keeps them soft for a long time, in fact, they stay fresh for up to 3 days when well sealed in a bag, but can be frozen and thawed as needed, already cooked. Excellent when grilled or quickly reheated in the oven, they will seem freshly made, whether taken from the freezer, or from the bag even after 3 days, you won’t even find such good bread at the bakery.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 4 Minutes
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Walnut Bread
- 12 1/3 oz all-purpose flour (bread flour for longer rising)
- 5 1/3 oz semolina flour
- 1 1/3 cups water
- 2 tsp salt
- 1.8 tsp fresh yeast
- 2 tbsp olive oil
- 1 1/3 cups walnuts
- 1 3/4 oz semolina for working
Tools to Prepare Walnut Bread
- 1 Bowl
- 1 Spoon
- 1 Baking sheet
- 1 Parchment paper
- 1 Work surface
Steps to Prepare Walnut Bread
We start preparing the dough in a large bowl. Dissolve the yeast with the water, then add all the all-purpose flour and mix well with a spoon. Take a short break.
Add the salt to the dough, always away from the yeast, and continue working with the spoon. Short break.
Now add the oil, and mix again to incorporate it all. Short break.
Finally, add the semolina, preferably a little at a time, so we work first with a spoon and only at the end by hand, on a surface, if needed with a little semolina, to work it well and close the dough. We can also knead directly by hand or with the stand mixer.
Place the dough in the bowl covered with plastic wrap and let it rise for about 3 hours at 79-82°F, if the temperature is lower the times will be longer.
Take the risen dough, deflate it and pour it onto a floured surface, form a dough ball, and divide it into 2 equal parts.
Roll each dough ball into a rectangle, fill each rectangle with half of the walnuts, adjust to your taste if you want to add more. Roll to form a sausage. Then divide into two parts, and thin, rolling the loaf compactly. Thus obtain 4 loaves that we place on the baking sheet lined with parchment paper.
Let the loaves rise for about an hour, until they are more than doubled in volume, preparing for baking, in a preheated ventilated oven at 482°F for the first 10-12 minutes, then lower the temperature to 356°F and continue for another 7-5 minutes. Remove from the oven, let cool, slice, and enjoy, also excellent on its own just out of the oven.
