Making a Walnut Loaf

A walnut loaf is a hearty and flavorful bread that’s perfect for breakfast, lunch, or a snack. The crunchy walnuts add texture and a rich, nutty flavor to the soft, slightly sweet bread. This recipe yields a 600g walnut loaf that’s both satisfying and delicious.

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Digital kitchen scale (for precise measurements)
• Whisk
• Dough scraper or spatula
• Stand mixer with dough hook attachment (optional)
• Clean kitchen towel or plastic wrap
• Loaf tin (approximately 20x10cm / 8×4 inches)
• Baking parchment or non-stick spray
• Wire cooling rack

Ingredients

For the Dough

• 375g strong white bread flour (about 3 cups)
• 7g instant yeast (about 2 1/4 teaspoons)
• 10g sugar (about 2 teaspoons)
• 7g salt (about 1 1/4 teaspoons)
• 250ml warm water (about 1 cup, at 38°C/100°F)
• 30g unsalted butter, softened (about 2 tablespoons)
• 100g walnuts, coarsely chopped (about 1 cup)

Optional Glaze

• 1 egg, beaten (for brushing before baking)

Nutritional Information (Per Slice, assuming 10 slices)

• Calories: Approximately 220 kcal
• Protein: 6g
• Carbohydrates: 32g
• Fat: 8g
• Fiber: 2g
• Sodium: 290mg

Preparation and Baking Times

• Preparation Time: 20 minutes
• First Rise: 1 hour
• Shaping and Second Rise: 30-40 minutes
• Baking Time: 30-35 minutes
• Cooling Time: 1 hour
• Total Time: About 2.5 hours

Step-by-Step Instructions

1. Preparing the Dough

1. Mix the dry ingredients:
   • In a large mixing bowl or the bowl of a stand mixer, whisk together the strong white bread flour, instant yeast, sugar, and salt until well combined.
2. Add the wet ingredients:
   • Gradually pour the warm water into the dry ingredients while mixing with a dough scraper, spatula, or using the dough hook attachment on a stand mixer.
   • Add the softened butter and continue mixing until the dough starts to come together.
3. Knead the dough:
   • Knead the dough on a lightly floured surface for about 10 minutes by hand, or for 8 minutes on medium speed using a stand mixer with the dough hook attachment. The dough should be smooth, elastic, and slightly tacky but not sticky.
4. Incorporate the walnuts:
   • Gently fold the chopped walnuts into the dough. This can be done by hand or in the mixer on low speed, ensuring the nuts are evenly distributed throughout the dough.
5. First rise:
   • Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel or plastic wrap.
   • Let the dough rise in a warm, draft-free area for about 1 hour, or until it has doubled in size.

2. Shaping and Second Rise

1. Prepare the loaf tin:
   • Grease a loaf tin (approximately 20x10cm / 8×4 inches) or line it with baking parchment.
2. Shape the loaf:
   • After the dough has risen, punch it down gently to release any trapped air.
   • Turn the dough out onto a lightly floured surface and shape it into a loaf by flattening it into a rectangle, then rolling it up tightly from one end to the other. Pinch the seam to seal.
   • Place the shaped loaf into the prepared loaf tin.
3. Second rise:
   • Cover the loaf tin loosely with a clean kitchen towel or plastic wrap.
   • Let the dough rise for 30-40 minutes, or until it has risen and is nearly doubled in size.

3. Baking the Loaf

1. Preheat the oven:
   • While the dough is proofing, preheat your oven to 220°C (430°F) or 200°C (390°F) for fan-assisted ovens.
2. Brush and bake:
   • If desired, brush the top of the loaf with a beaten egg for a glossy finish.
   • Place the loaf tin in the preheated oven and bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. The internal temperature of the loaf should be around 90°C (195°F).
3. Cool the loaf:
   • Remove the loaf from the oven and let it cool in the tin for about 10 minutes. Then transfer the loaf to a wire cooling rack to cool completely before slicing.

Additional Tips and Variations

• Storing: The walnut loaf can be stored at room temperature in an airtight container for up to 3 days. For longer storage, slice and freeze the loaf, then toast or reheat slices as needed.
• Flavor Enhancements: For added flavor, you can mix in a teaspoon of ground cinnamon or nutmeg. Additionally, a tablespoon of honey or maple syrup can add a touch of sweetness.
• Fruit Addition: For a variation, consider adding dried fruits like raisins or apricots along with the walnuts for extra sweetness and texture.

This walnut loaf is a delightful bread that combines the nutty richness of walnuts with a soft, airy crumb. It’s perfect for a variety of occasions, from a hearty breakfast to an afternoon snack. The recipe is simple and yields a beautifully textured loaf that is sure to become a staple in your baking routine.