Wholemeal walnut bread recipe

Wholemeal Walnut Bread recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Wholemeal Walnut Bread recipe, a delightful and wholesome treat for bread enthusiasts. This recipe combines the nutty goodness of walnuts with the hearty flavor of wholemeal flour, resulting in a loaf that is both nutritious and delicious. With its rustic crust and soft, moist interior, this bread is perfect for sandwiches, toasts, or enjoyed on its own. Prepare to indulge in the rich aroma of freshly baked bread as you follow this simple yet satisfying recipe.

Keywords: wholemeal walnut bread, recipe, nutty, wholesome, nutritious

Wholemeal walnut bread recipe details

Wholemeal walnut bread recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

60 g	unsalted butter, melted
325 g	wholemeal flour
150 g	plain flour
1 tbsp	brown sugar
1 ½ tsp	salt
2 tsp	instant yeast
325 ml	lukewarm milk
175 g	chopped walnuts

Instructions

This recipe is quite forgiving and is recommended for making by hand, with a food mixer or with a bread machine with little or no modification to procedure. If wished, it can also be baked in the bread machine, selecting a medium crust and wholemeal cycle.

Place all the ingredients, apart from the walnuts into a large bowl and bring together to a dough. Adjust consistency with a little more flour or water if required. Knead for 8-10 minutes on a lightly floured surface, form into a ball and place within a clean greased bowl. Cover and allow to rise for about an hour or until doubled in size.

Lightly oil the work surface and turn out the dough. Knock back and work in the walnuts. Some will fall out, but eventually you will be able to incorporate them all.

Divide the dough equally and form each into a ball. Place the balls on lightly greased baking parchment on a baking sheet. Cover with a damp tea towel and allow to rise for about 45 minutes until puffy but not essentially doubled in size.

Preheat oven to Gas Mark 7, 220ºC, 425ºF.

Bake for about 25 minutes or until golden brown all over and the bottoms sound hollow when tapped. If necessary, bake for 3-5 minutes longer.

Remove from oven and cool on a wire rack. Allow to cool until warm or at room temperature. Serve buttered or with cheese.

About this recipe:
Although provided by a different transatlantic contact, this appears to be rather similar to the previous recipe other than for its wholemeal content. I am informed that the recipe was originally French and perhaps 300-400 years old, although the age is unproven. It is said to be delicious with a French cheese such as a Brie or Camembert, Roquefort, Chevre or other goats’ cheese. I can’t attest to any of those combinations, but it is very good with a strong, mature Cheddar.


Preparation time:
ca. 20 min
Resting time:
ca. 3 hrs
Grade of difficulty:
medium
Calories per portion:
n/a