Crusty Walnut Wheat Bread Recipe – learn with experts: Gather your baking supplies and get ready to embark on an exciting journey that will combine the wholesome benefits of whole wheat with the opulent, nutty flavour of walnuts. Each and every bite of this Crusty Walnut Wheat Bread is a delightfully rustic treat that features a crust that is crisp, a crumb that is tender, and a nutty flavour that is gratifying.
Crusty Walnut Wheat Bread Recipe – learn with experts
This recipe is sure to fill your home with the irresistible aroma of freshly baked bread and bring warmth to your heart, regardless of whether you are an experienced baker or a novice in the kitchen. First things first: let’s get our aprons ready, roll up our sleeves, and dive headfirst into the art of breadmaking!
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour, plus extra for dusting
- 1 1/2 teaspoons active dry yeast
- 1 1/4 cups warm water (about 110°F/45°C)
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1 cup chopped walnuts
- Cornmeal, for dusting
Also See:
Creamy And Fragrant Chicken Korma Recipe
Instructions
- Warm water and honey (or maple syrup) should be mixed together in a relatively small bowl.
- Place the active dry yeast on top of the surface, and then allow it to sit for approximately five to ten minutes, or until it becomes foamy.
- Mix the whole wheat flour, all-purpose flour, and salt together in a large bowl intended for mixing recipes.
- The activated yeast mixture should be poured into the well that you have created in the middle. Stir until a dough that is shaggy is formed.
- After transferring the dough to a surface that has been dusted with flour, knead it for approximately eight to ten minutes, or until it becomes smooth and elastic.
- At this stage, you may also make use of a stand mixer that is equipped with a dough hook attachment.
- After the dough has been thoroughly kneaded, it should be flattened out and then the chopped walnuts should be sprinkled evenly over the surface.
- Continue kneading the dough for another two to three minutes, or until the walnuts are distributed evenly throughout the dough, and then fold the dough over the walnuts.
- The dough should be rolled into a ball and then placed in a bowl that has been lightly greased.
- The dough should be allowed to rise in a warm, draft-free environment for approximately one to two hours, or until it has doubled in size. Cover it with a clean kitchen towel or plastic wrap.
- In order to release the air bubbles that have formed in the dough after it has risen, gently punch it down.
- Create a round or oval loaf by transferring it to a surface that has been lightly dusted with flour and shaping it.
- Using a baking sheet that has been dusted with cornmeal and lined with parchment paper, place the shaped loaf on the baking sheet.
- Allow it to rise for an additional thirty to forty-five minutes, or until it becomes slightly puffy, while you cover it loosely with a kitchen towel.
- Set your oven to 425 degrees Fahrenheit (220 degrees Celsius) approximately twenty minutes before the end of the second rise.
- Additionally, a baking stone or a baking sheet that has been turned upside down should be placed in the oven to preheat.
- Slash the surface of the loaf that has risen by using a sharp knife or a razor blade to make shallow cuts that are approximately one quarter of an inch deep.
- Because of this, the bread will be able to expand and will have a more rustic appearance.
- Be sure to transfer the loaf that has risen carefully onto the baking stone or baking sheet that has been preheated.
- Bake the crust for twenty-five to thirty minutes, or until it reaches a golden brown colour and makes a hollow sound when tapped on the bottom.
- Immediately after the bread has been baked, take it out of the oven and allow it to cool for at least half an hour on a wire rack before slicing it.
- When served warm, slices of this Crusty Walnut Wheat Bread can be enjoyed with butter, cheese, or any other spreads of your choosing.
Nutrition
- Calories per Serving 430
- Total Fat 13.9 g
- Saturated Fat 1.5 g
- Trans Fat 0.0 g
- Cholesterol 0.0 mg
- Total Carbohydrates 65.1 g
- Dietary Fiber 5.6 g
- Total Sugars 2.9 g
- Sodium 412.1 mg
- Protein 14.2 g
