Walnut Bread
A fragrant homemade bread made with a mix of wholemeal, spelt, and buckwheat flours enriched with chopped walnuts. Rustic crust and soft crumb make it perfect for everyday serving.
Ingredients
- 300 g whole wheat flour (2 1/2 cups)
- 160 g spelt flour (1 1/4 cups)
- 40 g buckwheat flour (1/3 cup)
- 100 g walnut kernels, chopped (1 cup)
- 340 g lukewarm water (1 1/3 cups + 1 tbsp)
- 3 g dry yeast (1 tsp)
- 10 g salt (1 3/4 tsp)
How to Make It
- Chop walnuts and set aside
- Combine flours and yeast in a bowl
- Gradually add water while mixing
- Knead 8 to 10 minutes until elastic
- Add salt and walnuts and mix
- Shape into a ball and place in a bowl
- Cover and let rise for 3 1/2 hours
- Shape into a loaf and place on a tray
- Let rise for 1 hour
- Score the surface
- Bake at 240°C / 465°F with water in the oven
- After 20 minutes reduce to 220°C / 430°F
- Remove water and bake 20 minutes more
- Cool before slicing
Tips
- Use mixed flours for rustic flavour
- Fold dough to improve structure
- Steam in oven helps create crust
- Toast walnuts lightly for deeper taste
Storage
- Keeps 2 days in paper or plastic bag
- Best eaten within 24 hours
- Can be frozen sliced up to 1 month