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.
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.Directions
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Preheat oven to 350°F (175°C). 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 375°F (190°C).
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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 2 cups
- Amount Per Serving
- Calories 743kcal
- % Daily Value *
- Total Fat 46.3g72%
- Saturated Fat 4.8g24%
- Cholesterol 0.0mg0%
- Sodium 2477mg104%
- Total Carbohydrate 73.2g25%
- Dietary Fiber 12.7g51%
- Sugars 3.5g
- Protein 20.5g41%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
