This hearty walnut bread is a celebration of nutty flavors and rustic textures. Made with whole wheat flour, honey, and walnut oil, it produces a dark, dense loaf that is both moist and flavorful. The dough is enriched with finely chopped walnuts inside and coated in more on the outside, creating a delightful crunch with every bite. Perfect for slicing thin for elegant sandwiches or toasting for breakfast, this bread holds up well against strong cheeses and spreads. It&# 226;ÂÂs an impressive yet approachable recipe for holiday buffets, gift-giving, or simply elevating your everyday bread basket. The natural sweetness of the honey balances the earthiness of the wheat, resulting in a sophisticated bake that feels homemade and wholesome.
Walnut Bread
Description
This hearty walnut bread is a celebration of nutty flavors and rustic textures. Made with whole wheat flour, honey, and walnut oil, it produces a dark, dense loaf that is both moist and flavorful. The dough is enriched with finely chopped walnuts inside and coated in more on the outside, creating a delightful crunch with every bite. Perfect for slicing thin for elegant sandwiches or toasting for breakfast, this bread holds up well against strong cheeses and spreads. It's an impressive yet approachable recipe for holiday buffets, gift-giving, or simply elevating your everyday bread basket. The natural sweetness of the honey balances the earthiness of the wheat, resulting in a sophisticated bake that feels homemade and wholesome.Ingredients
Directions
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Preheat oven to 350ðF (175ðC). Spread half of the walnuts on an ungreased baking sheet and toast for 7 to 10 minutes until golden brown. Let cool, then finely chop 1/2 cup of the toasted walnuts and set aside. Finely chop the remaining 2 cups of walnuts (toasted or untoasted) and set aside.
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In a large bowl, pour the lukewarm water and sprinkle the yeast over the top. Let stand for 5 minutes until frothy.
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Stir in the honey and 3 1/2 cups of the whole wheat flour. Mix vigorously for 1 minute until a thick batter forms.
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Cover the bowl with plastic wrap and let the sponge rest in a warm, draft-free spot for 15 minutes.
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Stir in the salt, walnut oil, and the 2 cups of finely chopped walnuts into the sponge.
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Gradually stir in the remaining whole wheat flour, 1/2 cup at a time, until the dough is thick and difficult to stir. You may need to use the back of a wooden spoon to incorporate the last bit of flour.
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Turn the dough out onto a lightly floured work surface. Knead for 10 minutes, adding more flour as needed to prevent sticking. Do not knead too roughly as the dough is sticky.
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Place the dough in a lightly oiled bowl, turning to coat the entire surface. Cover with plastic wrap and let rise in a warm, draft-free spot until doubled in bulk, about 1 to 1 1/2 hours.
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Punch down the dough and knead briefly. Divide the dough into four equal quarters.
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Working with one piece of dough at a time, shape it into a ball. Place 1/2 cup of the reserved untoasted chopped walnuts on a piece of wax paper.
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Brush the entire surface of the dough ball with egg white wash (or water if keeping vegan), then roll it in the walnuts to coat completely.
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Place the coated dough ball seam-side down on a lightly buttered baking sheet. Repeat with the remaining dough pieces and walnuts.
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Let the loaves rise in a warm, draft-free spot until doubled in bulk, about 40 to 50 minutes.
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About 15 minutes before the loaves are ready, preheat the oven to 375ðF (190ðC).
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Bake the loaves for 45 minutes, or until they sound hollow when tapped on the bottom.
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Transfer the loaves to a wire rack and let cool completely before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2970.9kcal
- % Daily Value *
- Total Fat 185.0g285%
- Saturated Fat 19.1g96%
- Cholesterol 0.0mg0%
- Sodium 9907.1mg413%
- Total Carbohydrate 292.7g98%
- Dietary Fiber 50.6g203%
- Sugars 14.1g
- Protein 81.9g164%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftovers in a plastic bag or airtight container at room temperature for up to 3 days. For longer storage, slice the cooled bread, wrap tightly, and freeze for up to 3 months.
Vegan Option: The original recipe mentions an egg white wash. To keep this bread vegan, substitute the egg white wash with water or a thin paste of flour and water to help the walnuts adhere to the crust.
Variations: If you prefer a simpler loaf without the walnut crust, skip the rolling step in the directions. You can also bake this in two 4.5 x 8.5 inch loaf pans instead of free-form loaves. If using pans, coat the inside with 1 cup of untoasted nuts before placing the dough in.
Tips: This bread is dense and moist, so it slices best with a serrated knife after it has cooled completely. It makes excellent toast and pairs beautifully with cold cuts, cheese spreads, or as a side for hearty soups.
