Since a few weeks, I have started to experiment different bread recipes that I can eat for breakfast. It is so rewarding to eat your own bread and to know what you put in it. Finally, it does not take all day to make it.
I am giving you the recipe of a walnut bread that I found on this delicious French-Italian blog, Un Dejeuner de Soleil.
I enjoy this bread for breakfast but it is also really good with tasty cheese or delicatessen such as “pâté”, “foie gras”… (I did not try this last suggestion but I am pretty sure that it pairs really well). Next time, I am thinking to add some figs, cranberries or cherries.
You can easily keep this bread packed three days in a dish towel, enclosed in a paper or plastic bag, and in a dry place (a cabinet for me).
- Little sourdough:
- 200 g bread flour
- 1 package active yeast
- 130 ml filtered water at room temperature
- For the dough:
Little sourdough (see recipe above) + the following ingredients:
- 120 g spelt flour or rye flour
- 100 g bread flour
- 140 g walnuts or pecans (whole or chopped)
- 50 g honey
- 140 ml filtered water
- 10 g salt
Make the little sourdough:
- In a measure cup, mix yeast and half of water (65 ml) and let it sit a few minutes until it starts bubbling.
- In a stand mixer bowl add bread flour and the other half of water (65ml). Knead on low speed for 5 - 10 minutes until the dough is soft and pulls away from the bowl. The dough will stay moist. Form a ball and put the dough in a bowl, cover with plastic wrap. Let it raise for at least one hour (I like to put the bowl in a lightly preheated oven to avoid air currents). The dough should have doubled in volume.
To make the dough:
- In a stand mixer bowl add the little sourdough + all the following ingredients for the dough (except the water). Start to mix and gradually add the water. Knead for 5 - 10 minutes until the dough is soft and pulls away from the bowl. Form a ball and put the dough in a bowl cover with plastic wrap. Let it rise during one hour or more (I put the bowl in a lightly preheated oven to avoid some air currents). The dough should have doubled in volume.
- Turn the dough onto the work surface. Shape your dough into one or three bread but do not work the dough too much.
- Place the bread on a baking sheet lined with parchment paper, cover the bread with a dish towel and let it rise in a closed and lightly preheated oven for about 30 minutes. The dough should have doubled in volume.
- Remove the bread.
- Place in the bottom of the oven a container or the broiler pan and pour some water (bread need a moist atmosphere to have a really nice crust). Preheat the oven at 500 F.
- Moisten the surface of the dough with a spray and cut the surface of the bread with a razor blade or cutter just before to put it in the oven.
- Pour more water if needed in the container or broiler pan, bake the bread during 10 minutes. Then lower the temperature to 430 F and continue cooking for 15 to 20 minutes (depending of your oven). The bread is perfectly cooked when the bread has a nice golden crust and when you tap on the bottom of the bread, you get a hollow sound.
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