Walnut bread

walnut

This delicious bread is adapted from Wenche Frølich’s Brød (yep, another one). It is great with dinner, or with lunch meats or cheeses.

The original recipe calls for rye flour, I have made it both with that and with whole grain (wheat) flour, both ways turn out delicious.

Ingredients:

  • 500 ml water (2 cups and a bit)
  • 50 ml oil, preferably walnut oil (0.2 cups)
  • 25 g yeast cake or 1 dried yeast envelope
  • 1/2 tbsp salt
  • 225 g dark rye or whole wheat flour (8 oz)
  • 500g all purpose flour (17.5 oz)
  • 75g chopped walnuts (2.5 oz)

Method:

1. Heat the oil and water to lukewarm, about 90 F/ 30 C. Pour the liquid over the yeast in a large mixing bowl (pull the yeast cake apart first if using fresh yeast).

Heating oil and water.

Heating oil and water.

2. Add the salt and the flours. Mix the dough well and knead for a short while.

3. Let the dough rise under a towel for 45 min.

Risen dough

Risen dough

4. Knead the dough well, until elastic. Add a bit more all purpose flour if necessary. Add the walnuts and knead them in until well mixed.

Adding the walnuts

Adding the walnuts

5. Spilt the dough into 2 parts and shape each to a round bread. Place the bread on sheets and score the breads in crosswise pattern.

shaped breads

Shaped breads

6. Let rise under a towel for 30 min. Preheat the oven to 200 C/390 F

7. Brush the breads with water and bake for about 30-40 min, until the sound hollow. Cool on a rack.

All done!

All done!

I made these to eat with some soups we made this week, I made a great artichoke soup and my husband made carrot soup – modernist cuisine style. The recipe makes 2 breads, and 1 bread feed about 4 adults as a side to a dinner – probably 6 people if you have more sides.

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