Walnut bread: the recipe for rustic bread to make at home

He Nut Bread it’s a rustic sourdough moist and tasty, a classic homemade bread enriched with walnut kernels chopped into the dough which gives it a unique crunch and flavor.

The preparation is simple even for the less experienced: the dough made from flour 00, the water, sale e fresh brewer’s yeast it’s handmade in minutes without the need for a planetary mixer, and its slightly sticky consistency makes it easy to work with. The nuts are added after a first sourdough and after making the folds that structure the dough, then the dough is allowed to rise until it doubles. In the last stage the dough will take the classic bread shapewhich will then be cooked in the oven at 200 degrees for 45 minutes: at the end of cooking you will obtain a crusty bread with a very soft crumb which creates a pleasant contrast with the consistency of the nuts.

Excellent to eat on its own or as an accompaniment to your favorite dishes, walnut bread is also excellent to be stuffed with meats, cheeses or vegetables. It can be kept for a few days wrapped in a bag, and when it has lost its natural sweetness, it will be perfect for grilling. Let’s see all the steps to prepare it.

How to make nut bread

Start preparing the nut bread by dissolving the fresh yeast and sugar in 400 ml of lukewarm water 1.

In another bowl put the flour and gradually add the dissolved yeast 2stirring with a wooden spoon.

Also add the salt and keep stirring until you get a sticky dough. 3. Cover the bowl with plastic wrap and let rest for 30 minutes.

Once the time has elapsed, fold the dough several times without taking it out of the bowl: just bring the edges of the dough inwards 4. Leave for another 30 minutes, then repeat this one more time and leave for half an hour.

On a lightly floured work surface, roll out the dough by hand, until you obtain a rectangle with irregular edges, and distribute the chopped walnut kernels 5.

Then fold it on all four sides to incorporate the nuts 6.

Transfer the dough to a greased container with oil, close with the lid and let rise for 2 hours or until doubled in size seven.

Gently move it to the flour-dusted work surface and make another round of pleats 8.

Shape the dough into a long loaf 9then let stand 10 minutes.

Transfer the bread to the baking sheet, sprinkle it with a little flour and let it rest one last time for 15 minutes. Make a cut lengthwise ten and bake in the oven at 200°C for 45 minutes.

Your nut bread is ready 11: Let cool for a few minutes before slicing and serving.

Tips

If you prefer, you can use a 00 flour and wholemeal flour mixor replace one part flour 00 with plain flour Manitoba: in this case, increase the quantity of water, using approximately 430 ml. Instead of the fee, you can use the dry brewer’s yeast: add 3 grams to obtain a light and well-dimpled dough, which however requires long rising times. If you’re short on time, use 5-7 grams of yeast. You can also replace walnuts with Hazelnut or with the olive.

Instead of one loaf, you can divide the dough into three loaves using a tarot card, letting them rise until doubled then baking them in the oven at 200 degrees for about 20 minutes.

storage

Walnut Bread can be stored in a paper or cloth bag for approximately 2 days. Alternatively, it can be frozen in slices.