Walnut Whole Wheat bread: aka the super loaf!

I was raised thinking that if one eats just a little of everything that’s the best way to have an healthy life (my grandad is 97 and he’s the living proof of this theory!). There’s to say though that it depends on what you choose to eat and back in the day it wasn’t as easy to bump into GMO, trans fats and so on. I got to read bread can be one of the worst products under this aspect cause it can be added with hydrogenated fats, alcohol (as a preservative), sugar, shoddy quality flour, etc. That’s why I decided to bake my super healthy bread loaf 🙂 I used whole wheat flour, which is healtier than AP flour (higher content of protein, so more nutrient) and walnuts, that are considered a ‘superfood’ (if you are new to this topic start reading this article here It takes a while to make it but the result is totally worth it…and the smell won’t leave your kitchen for hours, just like if you were in an old-time bakery.
Walnut Whole Wheat Bread1
Ingredients_
– 9 oz strong flour
– 9 oz whole wheat flour
– 1 1/2 tsp salt
– 1 tbsp instant yeast
– 1 1/2 tbsp olive oil
– 2 tbsp maple syrup
– 3/4 cup water*
– 2 cups walnut kernel
Directions_
  1. Add the olive oil, maple syrup and 3/4 water and start mixing with a dough hook, at low speed. Slowly add the remaining water and keep on mixing for 4 minutes, then increase speed to medium for 5 minutes. Add walnuts and mix at low speed for 1 more minute.
  2. Cover the bowl and leave to rise until the dough has doubled in size (at least 1 hour, but 2 or 3 would work even better).
  3. Cover a tin with parchment and set aside. Sprinkle your countertop with some flour, take the dough and knock the air out of it by folding inwards repeatedly. Knead the dough into a rectangle, roll it into a log, then knead and roll it again into a tighter log. Place your dough in the prepared tin, making sure the join is underneath.
  4. Place the tin inside a plastic bag and leave to prove for about one hour, or until the dough is doubled in size and springs back quickly if you prod it with your finger. Preheat the oven to 410 F.
  5. Dust the risen dough with flour and slash the top with a sharp serrared knife, designing a grid pattern. Bake for 35 minutes or until the loaf is cooked through. Check by tipping the loaf out of the tin and tapping the base – it should sound hollow. Remove your loaf from the oven and cool out of the tin on a wire rack.

* The amount of water depends on several conditions. It can occur you need a bit less than 3/4 cup. Add water slowly when indicated and stop pouring it when dough consistency looks good (elastic).

Walnut Whole Wheat Bread4

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2 comments
  1. Ray said:

    Your Walnut bread looks DELICIOUS! I’m allergic to walnuts, unfortunately. I bake breads as well. Used to do it for the local Farmer’s Market down here in NC. 70 different varieties… bagels, pretzel knots too. I still bake, but now it’s for me and my 2 children. Can’t wait to read more of your blog here. The photos are magnificient too. (People eat with their eyes first…) Kudos!

    • I have an addiction for soft prezeln!! I tried to make them once but they didn’t turn out as I wanted them to 😦 I will try your recipe next time!! Thanks for the compliment and your blog and pics look amazing too! Keep up the good job…and happy baking! 😉

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