Angie`s Walnut Bread
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g flour (raham flour, from the health food store; alternatively fine wheat meal)
- 200 g flour, type 1050
- 200 g flour, type 405
- 1 ½ cube yeast
- 1 teaspoon sugar
- 500 ml water, lukewarm
- 40 g butter, alternatively mararine, room temperature or 2 tablespoon oil
- 3 teaspoons, leveled salt
- Pepper White
- 1 teaspoon spice mix for bread (consisting anise, coriander, caraway seeds)
- 100 g walnuts, rouhly chopped
Print Recipe
Pin Recipe Instructions
- Sift the flours together in a large bowl, making a well in the middle. Crumble the yeast, dissolve it with sugar and a little lukewarm water, pour into the flour trough. Cover with a little flour. Spread a kitchen towel over the bowl and let it stand in a warm place for about 10-15 minutes until the layer of flour is very cracked.
- Spread the remaining ingredients (except for the nuts) around the edge of the yeast well and mix everything well. Knead first with the mixing spoon, then with your hands. Knead the dough vigorously for 10 to 15 minutes on a lightly floured surface until it no longer sticks, but is smooth and pliable. If it is too dry, knead with damp hands until it is the right consistency. Finally knead in the nuts.
- Shape the dough into a ball, cut crosswise and place in the flour-dusted bowl. Pack this in a large plastic bag, spread a kitchen towel over it and let it rise in a warm place for about 1 hour until the volume has doubled.
- Knead the dough briefly again, divide into three parts. Shape each part into a roll approx. 40 cm long, place on a baking tray lined with baking paper and let rise for another 20 - 30 minutes until the size has doubled.
- Preheat the oven to 250 degrees.
- Brush the baked bread with warm water and make several diagonal notches with the knife. Place a fireproof bowl with boiling water on the bottom of the oven and insert the bread on the 2nd rail from the bottom.
- Reduce the heat to 180 ° - 200 ° and bake the bread for approx. 25 - 30 minutes.
- Serve fresh.
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