French cuisine · Dough, Pasta & Rice

Walnut Bread

Walnut bread from the Périgord with a portion of rye and walnut oil, densely packed with coarsely chopped kernels.

Ingredients · for 8 servings

• 350 g wheat flour (type 550)
• 150 g rye flour (type 1150)
• 200 g walnuts
• 1 packet dry yeast (7 g)
• 330 ml lukewarm water
• 2 tbsp walnut oil
• 1 tsp sugar
• 12 g salt

Instructions

1. Toast the walnuts in a dry pan for 4 min. until fragrant, let cool and chop coarsely; set a third aside.
2. Mix both flours with the dry yeast and salt, add the water, walnut oil and sugar and knead for 8 min. into a smooth, slightly sticky dough.
3. Work in two thirds of the walnuts and let the dough rise covered in a warm spot for 60 min. until it has visibly doubled.
4. Knock back the dough, shape into an elongated loaf, place on a baking sheet lined with parchment and sprinkle with the remaining walnuts, pressing them in lightly.
5. Let rise covered for another 30 min., then score 1 cm deep lengthwise and spray with water.
6. Bake in the preheated oven at 220°C for 35-40 min. until the bread sounds hollow when tapped on the base, then let cool on a wire rack.