Submitted by helend on August 29, 2006 - 11:19am
This is one of my favourite country breads and is fantastic with either cheese or toasted with honey or jam. The smell of the walnuts is amazing as it cools and the walnut oil means it keeps well for days - the crust changes from crusty and crunchy to soft and chewy. I sometimes make a sweet version with honey and raisins but this is best and, if Isoak the flour first is easy to work by hand. Have bought some "special" cheese (which no-one else in the family likes!) just to treat myself :)
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Beautiful!
Beautiful!
wholewheat walnut bread
Will you please share the recipe for the wholewheat walnut bread,? Sounds delicious!
wholewheat walnut recipe
Thanks Floydm
Recipe from nowhere in particular not very scientific in quantities can use any wholemeal - good with light rye.
Makes one medium sized boule
Soak two cups 100% wholemeal spelt flour in one cup warm water for 30 minutes or so.
Stir 2 teaspoons active dried yeast into 1/4 cup warm milk or water with 2 teaspoons milk powder and then mix into soaked flour thoroughly.
Then mix in 1 tablespoon walnut or olive oil (not extra virgin) or rapeseed oil also 2 teaspoons sugar and one tsp salt.
By now the "dough" will be a rather wet squidgy mess. Put approximately half a cup of flour onto the worksurface and scrape out the mess.
Knead as best as possible adding flour until the dough becomes just soft, smooth and satiny - damp but not sticky.
Add approx a cup of broken walnut meats (sorry I don't measure them) and knead into the dough.
As usual, into oiled bowl, leave till doubled, knock down, shape into boule and leave on floured baking sheet to almost double. Preheat oven to 200c.
Flour and slash immediately prior to baking. 15 minutes at 200c then turn and lower temp to 175c for 15-20 minutes more until bottom taps hollow.
Definitely needs to cool a bit - walnuts are hot!
Sounds GREAT! I'll let you
Sounds GREAT! I'll let you know how I did!!