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Walnut Bread

post #1 of 3
11/23/04 at 10:54am
Thread Starter 
Hi all,

I would like to make a walnut bread (to serve with a cheese on Thanksgiving evening). I was planning to make the Pearl Walnut Levain from "Artisan Baking Across America," but I unfortunately had a sourdough starter malfunction.

So, now i am hoping to find a formula for a walnut bread using a pre-ferment, instead.

Any suggestions?

David
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post #2 of 3
11/24/04 at 1:35pm
Hey oh

While not familiar with either that book or that bread specifically, I have always just done a standard dough with the addition of walnuts to it. I also add Port Salut or Oka cheese in the dough as well.

If you want a sourness to the dough though, how about doing a buttermilk dough?


What types of cheese are you planning to serve with the bread, and how thickly spread through the bread do you want the walnuts?
Space...the final frontier. These are the voyages of KeeperOfTheGood. His lifetime mission: to explore strange new worlds of flavour, to seek out new life and and ways of cooking it- to boldly grill where no man has grilled before.
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post #3 of 3
11/24/04 at 2:43pm
Since the early ‘90s, I’ve made these Walnut-Rye Rolls often:

4 fl. oz. tepid water
1 tsp active dry yeast
16 fl. oz. whole-milk yogurt
2 cups unbleached bread flour
about 2 cups whole-wheat bread flour
1½ cup rye bread flour
6 oz. chopped freshly shelled walnuts
2 tsp fine salt

Stir yogurt into proofed yeast; gradually add unbleached & whole-wheat flours; stir 100 times; cover with plastic wrap and sponge for 1 hour.

Stir in rye flour, walnuts, and salt. Add enough remaining whole-wheat flour to form dough. Cover and let rise until doubled in volume. Deflate and let stand 10 minutes. Shape into 16 rolls; let rise until almost doubled in volume.

Score top of each roll and bake at 425° F. until golden brown, about 30 minutes.
"A house is beautiful, not because of its walls, but because of its cakes." ~ Old Russian proverb
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