Bread made at home with Sorrento walnuts, forgive me if I’m a bit biased, I adore them. But not only that, I love bread and if we also add walnuts: it’s the best. I often prepare these buns with walnuts, especially during this festive, joyful Christmas season. I pamper my guests with culinary delights and therefore the “bread” made at home, which I consider the pinnacle of hospitality, should never be missing.
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4 buns
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 685.65 (Kcal)
- Carbohydrates 83.61 (g) of which sugars 5.37 (g)
- Proteins 21.67 (g)
- Fat 29.90 (g) of which saturated 1.77 (g)of which unsaturated 0.21 (g)
- Fibers 12.33 (g)
- Sodium 1,458.74 (mg)
Indicative values for a portion of 300 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
- 4 cups durum wheat flour
- 1 oz fresh brewer's yeast
- 1 cup water
- 1 cup walnut kernels
- 1 tbsp salt
- 1 pinch sugar
- 3.5 tbsp extra virgin olive oil
Tools
- Bowl
- Stand Mixer
- Pot
- Rolling Board
Preparation
Besides durum wheat semolina flour, you can also use remilled semolina.
Dissolve the brewer’s yeast in 50 ml of water with three tablespoons of flour and a pinch of sugar. Mix everything and let it rise until it doubles in volume.
Dissolve the salt in the remaining water, add it to the flour and the risen dough along with the oil, knead by folding over itself several times.
Blanch the walnuts for a minute, coarsely chop them.
Now it’s time to incorporate the softened walnuts, place them on the cutting board and gently knead the dough for a few minutes until all the walnuts are incorporated.
Divide the dough into four parts which you naturally place on a baking sheet lined with parchment paper.
Make cuts on the surface of the bread and let it rise covered for another thirty minutes.
Bake at 428°F (220°C) for 25 minutes.
Here is the homemade bread with Sorrento walnuts ready.
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Blog
If you want to try other recipes, visit my blog.giallozafferano.it/vaipinacucina, recipes like the pumpkin parmesan, chicken with peppers, cuttlefish with artichokes, my specialty! Desserts are also my specialty! The lemon meringue tart is one of them.
Alternatives
To make this walnut bread, you can also try using remilled semolina flour. But any other flour will do, the choice is yours.
