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
- 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.
- 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.
- 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.
- 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.
- 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
- Prepare the loaf tin:
- Grease a loaf tin (approximately 20x10cm / 8×4 inches) or line it with baking parchment.
- 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.
- 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
- 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.
- 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).
- 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.
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