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Walnut Bread

  • Servings: Makes two 8-inch loaves

This whole wheat bread studded with toasted walnuts is divine with foie gras terrine and also delectable with an assortment of cheeses after dinner.

slideshow Chef Holiday Recipes Made Easy

slideshow Delicious, Quick Side Dishes

KEY: Baking, Christmas, Holiday Open House, Breads, Rolls & Muffins, Make Ahead, Vegetarian, Lunch

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  • 2 cups walnuts (about 1/2 pound)
  • 1 tablespoon plus 1 teaspoon active dry yeast
  • 1 1/2 cups lukewarm water (105° to115°)
  • 4 tablespoons unsalted butter, melted
  • 1 large egg, lightly beaten
  • 2 teaspoons salt
  • 2 1/2 cups all-purpose flour
  • 2 1/2 cups whole wheat flour

How to make this recipe

  1. Preheat the oven to 350°. Spread the walnuts on a baking sheet and toast for about 8 minutes, or until deeply browned. Let cool.
  2. In a large bowl, sprinkle the yeast over the water and let stand until foamy. Stir in the melted butter, egg and salt. Add the all-purpose and whole wheat flours and the walnuts, stirring until the dough becomes stiff. Scrape the dough onto a lightly floured surface and knead until a smooth dough forms. Transfer the dough to a lightly oiled large bowl, cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 1/2 hours.
  3. Punch the dough down and cut it in half. Knead each half briefly and shape into 6-inch rounds. Set the rounds on a large, lightly oiled baking sheet about 4 inches apart. Let stand until the loaves have almost doubled in volume and hold an impression when lightly pressed, about 30 minutes.
  4. Preheat the oven to 375°. Bake in the center of the oven for about 50 minutes, or until the loaves are nicely browned and sound hollow when tapped on the bottom. Transfer the loaves to a rack to cool completely before slicing.

Make Ahead

The loaves can be frozen for up to 2 weeks.

Contributed By Published December 1998

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