Nut bread

Nut Bread Recipe

I like to make homemade breads, it will perfume itself while the nut bread is baking, what a pleasure to take the bread out of the oven well browned and crispy. Leave it to cool on a rack, out of sight, otherwise it will not have time to go until lunch, children love it when it is hot or lukewarm. There is no need to roast the nuts before cooking, the time they will spend in the oven, will allow them to develop all their flavors. I really love the crunchiness under the teeth of the walnuts, this bread is very tasty, it will surely have its place when it comes to cheeses. Always use the bottom of the oven, in order to bake the bread well, with cooking always very hot, do not forget to add a little water at the start of cooking, this will give a crispy bread, ideal for this bread with nuts.

Nut bread recipe for 4 loaves

Ingredients

• 500 g flour
• 225 g of water at 20 °
• 150 g walnut kernels
• 100 g of sourdough
• 5 g baker’s yeast
• 10 g of salt
• 25 g powdered milk
• 35g sugar
• 75 g softened butter

Instructions

1. Preheat the oven to 230 °, with a plate at the bottom, to receive the water.
2. Pour the flour, salt, baking powder, sourdough, milk, sugar and water into the robot bowl.
3. Beat 5 minutes at low speed, then 10 minutes at high speed.
4. Incorporate the butter two minutes before the end.
5. Add the walnuts at the end and beat at low speed for 2 minutes.
6. Form a ball, let it grow for 1 hour 30 minutes under a cloth.
7. Fold the dough in half halfway, it will gain volume.
8. Flour the work surface, cut the leg into 5 equal pieces.
9. Give them a ball shape, let stand 15 minutes.
10. Gently flatten the dough pieces with the flat of your hand.
11. Take the dough pieces lengthwise.
12. Fold the right sides up a third and press it down with your fingers to give it a new shape.
13. Fold the left sides up a third and press it with your fingers to give it a shape.
14. Fold the dough in half lengthwise, weld with the base of your hand.
15. Roll it under the hand so that it takes an oval and pot-bellied shape.
16. Roll the dough into a sausage, place the solder underneath on a floured tea towel.
17. Separate the dough pieces with the folds of the linen, let rise for 1 hour 15 minutes.
18. Gently place the chopsticks under clinging paper.
19. Bake for 17 minutes, adding the water to the bottom of the oven.
20. Leave to cool out of the oven on a rack.

Growing time: 3 hour (s)
Cooking time: 17 minutes
Number of loaves: 4
4 star rating: 1 review

What wine to drink with: Nut bread

The choice will be made with the main course.

Source: Le Larousse du pain by Eric Kayser

Mix the ingredients Add the nuts First push Split the baguettes before cooking Zoom