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baking French
Walnut Bread Recipe-1212

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Recipe

In France, this savory bread is a traditional accompaniment to the cheese course.

Yield: Makes 2 loaves
Prep time: 20 Mins, Plus 2 Risings
Cooking time: 35–45 Mins

Ingredients

  • 1¾ cups tepid water
  • 1 tbsp walnut oil, plus a little extra for the bowl
  • 1½ tsp salt
  • 1 tsp sugar
  • 2 1/3 cups whole wheat flour
  • One ¼ oz (7g) envelope instant yeast
  • 1 1/3 cups bread flour, as needed, plus more for kneading
  • 1¼ cups coarsely chopped walnuts

Directions

1. Combine the water, walnut oil, salt, and sugar. Stir in the whole wheat flour, yeast, then enough of the bread flour to make a dough that is difficult to stir.

2. Knead the dough on a floured surface for 5–8 minutes, adding more flour when necessary, until the dough is smooth and elastic. Shape the dough into a ball.

3. Coat the inside of a large bowl with oil. Add the dough, and turn to coat with oil. Cover with plastic wrap and let stand in a warm place about 1 hour, or until doubled in volume.

4. Punch down the dough, turn it out onto a floured surface, and knead for 1 minute. Pat the dough into a rectangle and sprinkle with the walnuts. Roll the dough, and knead until the nuts are distributed.

5. Lightly flour a large baking sheet. Cut the dough in half and form each into a ball. Transfer to the baking sheet and flatten lightly. Loosely cover with plastic wrap, and let rise for 15 minutes, until puffy.

6. Preheat the oven to 425°F (220°C). Lightly dust the balls of dough with flour. Cut a square, no more than ¼ in (5cm) deep, in the top of each. Bake for 10 minutes. Reduce the temperature to 375°F (190°C) and bake for 25–35 minutes or until the bases sound hollow when tapped. Transfer to a wire rack and cool.

Notes

Can be frozen up to 6 months


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 18 servings.

 

Nutritional Information

Nutrients per serving (% daily value)

151kcal (8%)
15mg (2%)
0mg (0%)
0mcg RAE (0%)
113mg
37mg
5g
1g
3g
20g
0mg (0%)
195mg (8%)
1g (3%)
7g (10%)
1mg (7%)
 

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