Walnut Bread with Toasted Nuts and Tender Crumb
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Instructions 👩🍳
Step-by-step:
- Prepare the walnuts: Toast the walnuts until fragrant, let them cool and chop them coarsely. Use the illustrated recipe for the exact quantities, timings and cooking settings.
- Make the bread dough: Combine the flour, yeast, salt and water, then knead until the dough is smooth and elastic.
- Work in the walnuts: Gently knead the cooled walnuts into the dough until evenly distributed. Cover and leave to rise until the dough looks airy.
- Shape and prove the loaf: Shape the dough into a walnut loaf and place it on the prepared baking surface. Allow it to rise again without compressing the dough.
- Bake and cool: Bake until the walnut bread has a browned crust and is cooked through. Cool on a rack before slicing so the crumb holds together.
Walnut bread with toasted nuts and a tender crumb
Walnut bread brings a little crunch to the bread basket. Toasted nuts tucked into a tender crumb make a lovely partner for cheese, soup or a simple spread. Cut a few slices for the table and save one to taste just as it is.
Toast the nuts first
Walnuts join a dough made with flour, yeast, salt and water. Keep the nuts in coarse pieces so each slice has some bite. There is no need to grind them into the flour.
Toast walnut halves in a dry, heavy skillet, stirring and watching closely. Once they smell nutty and have taken on a little color, transfer them to a plate. Let them cool before chopping coarsely. Leave any scorched pieces out: their burnt flavor carries through the loaf.
Mix the dough, then add the walnuts
Combine the flour, yeast, salt and water and knead until the dough is smooth and elastic. Follow the preparation instructions for your yeast. Collect dry flour from the bowl as you work, and use a scraper if the dough sticks.
Gently work in the cooled nuts near the end of mixing. Spread out any clusters, then stop once the pieces are distributed. Cover the bowl and let the dough become airy and visibly larger.
Shape a loaf without squeezing it flat and place it on a prepared baking surface. Cover and allow it to rise again. Transfer gently to a preheated oven and bake until the crust is browned and the center fully baked; crust color alone cannot confirm this. Cool completely on a rack before slicing.
Never taste raw dough. Wash hands, tools and work surfaces after handling flour, and keep flour away from ready-to-eat food.
A little herb butter on top
Spread a slice with our herb butter with garlic and sage. Its parsley, chives and other herbs add freshness and savory flavor to the toasted walnuts. Serve the butter separately so everyone can choose how much to add.
Keep herb butter and other perishable toppings at 40°F (4°C) or below until serving. Put out small portions and discard any left out for more than two hours total, or one hour above 90°F (32°C).
Keep nuts inside the loaf
While shaping, gently tuck protruding walnut pieces under a thin layer of dough. This keeps exposed edges from taking on too much color during baking.
Try pear and cheese
For another topping, add cheese and thin slices of washed, ripe pear with the core removed. The juicy fruit balances the walnuts' slight bitterness. Assemble just before eating.
Freeze a few ready-cut slices
Freeze cooled slices in separated portions. Take out just what you need and toast or warm gently before adding toppings.
Frequently asked questions
Why have the nuts almost disappeared?
Fine chopping or vigorous mixing can break them down. Coarse pieces and gentle final mixing keep them recognizable.
How do I stop slices crumbling?
Cool the loaf fully and use a sharp serrated knife on a stable board. Saw lightly instead of pressing down.
How do I store the plain bread?
Once completely cool, pack it airtight to limit drying. Keep toppings separate; freeze extra bread for another meal.
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