Nut Bread Recipe
Category: Leavened Breads
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole wheat flour | 300g |
| Spelt flour | 160g |
| Buckwheat flour | 40g |
| Walnut halves | 100g |
| Water | 340g |
| Dry yeast | 3g |
| Fine salt | 10g |
Instructions
Making nut bread from scratch is a rewarding and enjoyable process. Follow these steps to achieve a delicious, hearty loaf that pairs perfectly with cheese, honey, or simply butter.
Step 1: Prepare the Walnuts
Start by chopping the walnut halves into smaller pieces. You can use a knife or a food processor for this. The idea is to break them down so they can be evenly distributed throughout the bread dough.
Step 2: Mixing the Dough
In the bowl of a stand mixer, combine the whole wheat flour, spelt flour, and buckwheat flour. Add the dry yeast, then slowly pour in the water while mixing at a moderate speed. Let the machine run for 8-10 minutes until the dough becomes smooth and elastic, fully developed and well-formed. At this point, add the fine salt to the dough and continue mixing for a few more minutes until it is fully incorporated.
If you don’t have a stand mixer, you can still make this bread by hand. Start by combining the dry ingredients in a large bowl, then slowly add the water, mixing with a wooden spoon or your hands. Once everything comes together, knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Step 3: Incorporating the Walnuts
Once your dough is ready, gently fold in the chopped walnuts. You can do this by hand, folding the nuts into the dough with your fingertips or by briefly kneading them into the dough. Be careful not to overwork it to maintain the integrity of the walnuts.
Step 4: First Proofing
Now that the dough is ready, it’s time for its first proofing. Transfer the dough into a lightly oiled bowl and cover it with plastic wrap. Place the bowl in a warm area—an oven with only the light on works well. Let it rise for about 3.5 hours, or until it has doubled in size.
Step 5: Shaping the Dough
Once the dough has risen, turn it out onto a lightly floured surface. Use a bench scraper or a spatula to transfer it and start shaping it. Gently fold the dough over itself in a few folds to build structure before forming a round shape.
Step 6: Second Proofing
Place the shaped dough on a baking tray lined with parchment paper. Cover it again with plastic wrap and let it rise at room temperature for another hour. Make sure it’s sheltered from any drafts to help the dough rise properly.
Step 7: Preparing the Oven
While the dough is rising, preheat your oven to 240°C (464°F) in static mode. Place a small bowl of water in the bottom of the oven to create steam during the baking process. This will help the crust become crispy and golden.
Step 8: Scoring and Baking
Once the dough has completed its second rise, use a very sharp knife or a bread lame to score the surface of the bread. This will allow the bread to expand during baking and create a rustic, beautiful finish.
Carefully transfer the baking tray to the lower middle rack of the oven. Bake the bread for 20 minutes at 240°C, then reduce the temperature to 220°C (428°F) and remove the water bowl from the oven. Continue baking for another 20 minutes. The bread should have a golden-brown crust and sound hollow when tapped on the bottom.
Step 9: Cooling
Once the bread is baked to perfection, remove it from the oven and let it cool on a wire rack. Allow it to cool slightly before slicing. Cutting into it while it’s still too hot may cause the crumb to become dense and gummy.
Enjoy this hearty and nutritious nut bread fresh out of the oven, or store it in an airtight container for a few days. It’s perfect for sandwiches, as a snack, or served with your favorite spreads.
This nut bread is rich, flavorful, and packed with natural goodness from the combination of whole grains and walnuts. The slight nutty crunch and soft, chewy crumb make it an excellent choice for any bread lover.
