The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cashew Nut Bread

Bread1965's picture
Bread1965

Cashew Nut Bread

With clearly too much time on my hands I'm constantly thinking of what to add to bread. This was a 30% whole wheat loaf with 10% cashew nut pieces and 5% flax seeds. I used 10% starter and retarded over night in the fridge for about 12 hours. It's on the very edge of being over fermented but otherwise is a great loaf. I don't really get a lot of nut flavor from it, but the crumb is super soft and toasted I got more of the earthy nutty flavour from the nuts. Nice loaf. I think next time I'd only use 5% starter and blitz the nuts in the blender with the water to create a cashew nut milk as a better idea. Hydration was about 75% - it was a bit stiff, I'd increase it towards 80%.

Comments

Benito's picture
Benito

That’s a very handsome loaf!  The crumb looks quite good to me and I think it is the first time I’ve seen a bread with cashews in it.  Nicely done.

Benny

Bread1965's picture
Bread1965

It’s a fun hobby. 

MTloaf's picture
MTloaf

The crust looks great as well. Cashews! 

Bread1965's picture
Bread1965

As I've made my way through the loaf I think cashews are too mild a flavour to work - even if I blitzed them into a milk.. but fun trying.. Thank you!