This hearty Walnut Beer Bread is a rustic delight that combines the malty depth of beer with the earthy crunch of walnuts and the sharp bite of sautéed onions. Perfect for weekend baking, this dough is enriched with olive oil and fresh rosemary for an aromatic finish. The braided shape makes it an impressive centerpiece for dinner parties or a comforting side for soups and stews. It pairs beautifully with soft cheeses like goat cheese or brie, making it an excellent choice for picnics or charcuterie boards. The crust is crisp and golden, while the interior remains tender and flavorful.
Walnut Beer Bread
Description
This hearty Walnut Beer Bread is a rustic delight that combines the malty depth of beer with the earthy crunch of walnuts and the sharp bite of saut&# 195;©ed onions. Perfect for weekend baking, this dough is enriched with olive oil and fresh rosemary for an aromatic finish. The braided shape makes it an impressive centerpiece for dinner parties or a comforting side for soups and stews. It pairs beautifully with soft cheeses like goat cheese or brie, making it an excellent choice for picnics or charcuterie boards. The crust is crisp and golden, while the interior remains tender and flavorful.Ingredients
Directions
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Heat the beer to 105-115ðF and pour 1/2 cup into a small bowl.
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Stir in the yeast and let stand for 10 minutes until foamy.
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Mix the flour, sugar, salt, and rye flour in a large bowl.
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Make a well in the center of the dry ingredients.
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Pour the yeast mixture, walnut oil, and remaining 1 cup beer into the well and stir until a shaggy dough forms.
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Knead the dough on a floured surface for 10 minutes until smooth and elastic, adding more flour if necessary.
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Coat a large bowl with walnut oil, place the dough inside, and turn to coat.
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Cover with a damp towel and let rise in a warm place until doubled in bulk, about 1 to 2 hours.
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Punch dough down and knead in the finely chopped onion and coarsely chopped walnuts until evenly distributed.
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Divide dough in half, then divide each half into three equal pieces.
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Roll each piece into a 12-inch long rope.
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Braid three ropes together to form a loaf, tucking the ends under.
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Place braided loaves on a parchment-lined baking sheet.
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Cover and let rise again until doubled, about 45 minutes to 1 hour.
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Beat the egg with 2 tsp water and brush over the tops of the loaves.
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Sprinkle with fresh or dried rosemary.
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Bake at 375ðF (191ðC) for 45 to 50 minutes until crusty and golden brown.
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Cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 1179.1kcal
- % Daily Value *
- Total Fat 4.2g7%
- Saturated Fat 0.8g4%
- Cholesterol 0.0mg0%
- Sodium 274.7mg12%
- Total Carbohydrate 240.7g81%
- Dietary Fiber 10.3g42%
- Sugars 1.0g
- Protein 32.5g65%
* 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 cooled bread in a paper bag at room temperature for up to 3 days, or freeze for longer storage.
Overnight Rise: You can let the dough rise overnight in the refrigerator for a deeper flavor. Allow it to come to room temperature before shaping.
Substitutions: Use olive oil instead of walnut oil if preferred. Beer can be substituted with warm water and a packet of malt powder for a non-alcoholic version.
Serving: Pairs excellently with goat cheese, brie, or a full-bodied red wine.
