Walnut bread

Walnut bread

By
From
Scandinavian Baking
Makes
1 large loaf
Photographer
Columbus Leth

Walnuts grow in the southern part of Scandinavia. We use them in baking and salads, but they are mostly eaten at Christmas time, or in chocolate bars with marzipan. Walnut bread is great for breakfast, but also with stilton or other blue cheese. There is a good variety of blue cheeses in Scandinavia, many from small producers. You can make this bread as two smaller loaves if you prefer and not bother with the plaiting; they will need slightly less time in the oven.

Ingredients

Quantity Ingredient
25g fresh yeast
400ml lukewarm water
1 tablespoon honey
2 tablespoons malt flour
300g strong white flour, plus more to dust
200g wholegrain stoneground spelt flour
100g walnuts, chopped
7g salt

Method

  1. Crumble the yeast into the lukewarm water in a large bowl, stir in the honey and mix in all the flours, then the walnuts and salt and stir into a smooth dough.
  2. Knead on a floured work surface for five minutes, then place in a large bowl, cover with a tea towel and leave to rise at room temperature for one hour.
  3. Tip the dough out on to a floured work surface and divide into six even balls. Roll each into a long sausage shape. Take three pieces of rolled-out dough and press them together at one end, then plait them and press together again at the other end. Repeat with the other three pieces. Now twist both plaits of dough together to form one long, rounded loaf, tidying the ends underneath.
  4. Place on a baking tray lined with baking parchment, cover with a tea towel and leave to rise again, in a warm place, for 30 minutes.
  5. Preheat the oven to 200°C. Spray cold water in the oven to create steam and bake the loaf for 35 minutes, then cool on a wire rack.
Tags:
Trine
Hahnemann
baking
Scandinavia
Scandi
cakes
bread
smorgasbord
cream buns
cake
table
party
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