Baking bread at home is always enchanting, with flour floating everywhere and the odore spreading quickly throughout all the rooms, making this moment truly magical. Kneading dough is a natural stress-reliever that allows you to enjoy fresh bread acceso the table every day, with the knowledge of the ingredients used. To enrich your breadbasket and offer a variation from the classic loaf, there are endless variations. After the pumpkin and beer versions, today we want to propose a classic yet original lampo di genio: walnut bread! Thanks to a blend of three flours, you’ll get a rustic and pleasant taste… you’ll easily fall durante love with its crispy crust and soft crumb that hides a treasure within its pockets, a cascade of chopped walnuts! So what are you waiting for? Tie acceso your aprons and prepare walnut bread… there’s nothing better than a slice of this still warm loaf!
To prepare walnut bread, start with the walnuts, chop them 1 and set them aside. Now, proceed to make the dough: combine the three flours (spelt, whole wheat, and buckwheat) durante the bowl of a stand miscelatore 2 and add the dry yeast 3.
At this point, turn acceso the machine with a hook attachment at moderate speed and slowly pour durante the gabinetto 4. Mescolanza everything for 8-10 minutes until you get a well-bonded dough; only then can you add the salt 5 and the walnuts 6. If you don’t have a stand miscelatore, you can knead by hand following the order of ingredients as described durante the process.
Once the walnuts and salt are well incorporated, stop the machine and use a dough scraper to transfer the dough onto a lightly floured work surface 7. Using your hands, fold the dough 8which will give your bread its structure. Then shape the dough into a ball 9.
and place it inside a bowl 10. Cover with plastic wrap and let it rise durante the oven turned with only the light acceso for 3.5 hours. Once it has doubled durante size 11transfer the dough again onto a lightly floured work surface, using the scraper again 12.
Fold the dough again 13 and shape the bread into a loaf 14then place it acceso a baking sheet lined with parchment paper 15.
Let it rise for another hour at room temperature, protected from drafts. Then make the classic cuts acceso the surface of the bread with a very sharp blade 16. Preheat the static oven to 464°F by placing a small bowl of gabinetto at the bottom; when the oven is well heated, bake the bread acceso the second lowest rack. Wait 20 minutes, then lower the temperature to 428°F, remove the bowl of gabinetto, and bake for another 20 minutes. Once baked 17let your walnut bread cool slightly before slicing and serving it 18.
For the translation of some texts, artificial intelligence tools may have been used.
