The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Best time to add ingredients?

Jw's picture

Best time to add ingredients?

Dear loafers,  

I plan to make bread with walnuts this weekend. Any tips on when to add them? When using a slowrising dough, the ingredients just end up at the bottom. With standard method (from wheat-to-dough-to-bread in 2-3 hours) I usually add them after the first rising. Any hints, tips, experiences?

Thanks in advance.


davidm's picture

I use nuts sometimes, pecans mostly, and I knead a little less than usual then fold several times sprinkling the nuts onto the dough while folding to incorporate them throughout the dough. That way they don't get busted up so much. Then set it out for the bulk rise.

I use pretty long rises often, and have never had them settle out to the bottom. I'm a little puzzled by that.

qahtan's picture


 And lightly chop and toast  the walnuts, also I add walnut oil to my dough.... qahtan  

Liam's picture


I've made a couple of walnut breads recently and my advice would be to add them just before you shape the loaves for their final rise.

I mixed them in as recommended by the recipe, using my Kitchenaid stand mixer and the bread turned out this kind of light mulberry purple!

The next few times I "layered" them in, using a  technique stolen from puff pastry.  First I gently toasted and cooled my walnuts while the bread was going through its initial rises.  I gently finger rolled the dough out to about 1 inch thick (2.5 cm) then sprinkled about  1/3  of the nuts over about 2/3 of the dough.  Then I folded the nut-less (!)  third over the centre of the dough; folding the last third over.  Now you have dough that is long and narrow.  Next I gently press the dough out to a rough square again. Sprinkle with 1/3 of the nuts and fold.  Then the last of the nuts.  If the dough feels that I am being too rough, and won't stretch easily, I leave it for 10  minutes or so between folds.

The resulting loaves had lovely colour, the flavour was excellent and the bread looked like well.......... bread.

I noticed in one of Peter Reinhardt's books that his nut loaf/bread photo showed the same purplish colour.

If you like that, then just knead the nuts in with your bread and away you go!



SylviaH's picture

Fresh walnuts will give your bread a lovely purple color...roasted keeps the purple tint from happening.


Jw's picture

I will try a wallnut bread-slow rising, Liam's foldings method this weekend.