Walnut Bread Without Sourdough
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 2 hrs 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g wheat flour, whole rain
- 200 g wheat flour (type 550 or 405)
- 350 ml water, lukewarm
- 20 g fresh yeast or 1 ba dry yeast
- 2 teaspoons honey, more liquid
- 1 teaspoon bread spice mixture
- 1 tablespoon almond (s), ground
- 100 g walnuts, lihtly crushed
- 3 teaspoons, dried rosemary
- 1 tablespoon oil (walnut oil or olive oil)
- 1 teaspoon salt
- Flour for the work surface
Print Recipe
Pin Recipe Instructions
- Mix the flours in a bowl. Mix 100 ml lukewarm water, yeast and honey. Make a well in the flour, add the yeast water and cover and leave to rest for 10 minutes.
- In the meantime, if necessary, roast the nuts in a pan without fat, remove them and set aside.
- Add the rosemary, the oil, the nuts and 250 ml of lukewarm water to the pre-dough. Knead with a hand mixer or food processor for approx. 5 minutes. Shape the dough into a ball and let rise in the bowl for 45 minutes, covered.
- Knead the dough again vigorously on a floured work surface, preferably with the balls of your hands. Shape a loaf and cut 2 - 3 times lengthways and across 1 cm deep. Dust a little with flour if necessary. Place in an approx. 50 cm long roasting tube and close on both sides. Place on a baking sheet and let rise for another 20 - 40 minutes until the bag has bulged.
- Pierce the top of the bag 4-5 times with a toothpick (better than cutting, then the bag won`t tear). Bake in the preheated oven at 200 ° C (top / bottom heat) on the 2nd rack from the bottom for 50 - 60 minutes.
- After half the time, depending on the tan, reduce the temperature to 170 - 180 ° C. Take the bread out of the bag (be careful, very hot) and let it cool on a wire rack.
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