Walnut Bread with Thyme Flavor
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 7 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 80 ml water, warm
- 1 packet yeast
- 2 tablespoon honey, more liquid
- 200 ml milk, warm
- 2 tablespoon butter, melt
- 0.5 tablespoon ½ salt
- 600 g flour, type 550
- 250 g walnuts, chopped
- 4 stalks lemon thyme or other, peeled off leaves
- 1 egg yolk, beaten
Print Recipe
Pin Recipe Instructions
- Pour water into a bowl. Crumble in the yeast, stir in the honey. Let stand for 15 minutes until the yeast starts to bubble.
- Meanwhile, stir together whole milk, butter and salt in a bowl until they have combined well. Stir in the flour with a spoon. Stir in the yeast water. Mix the dough well with the wooden spoon.
- If it is no longer too moist (then add a little more flour) or too dry (then add a little more warm water), knead the dough well on the worktop for 5 minutes. Then put the dough in a bowl, cover with kitchen foil, wrap it in a towel, put it in a warm place and forget it for at least 3 hours.
- If it has doubled, it is kneaded again. Then work in the walnuts and herbs. Cover and let rise again for 2 hours under the same conditions.
- Preheat the oven to 220 ° C. Line two loaf tins with baking paper. Knead the dough again, then cut in half and press into the molds. Cover again and leave to rise for 30 minutes. Then make diagonal cuts in the surface of the dough and brush it with the beaten egg yolk. Put baking tins in the hot oven. Reduce temperature to 190 ° C. Bake for 30 minutes.
- Then do the cooking test: remove the messenger from the molds, carefully tap the underside with your knuckles. If the knocking sounds hollow, the loaves are ready and can cool down.
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