Walnut bread

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Walnut bread
 
Author:
Makes: 1 loaf
Prep time:
Cook time:
Total time:
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Ingredients
  • 7 gr instant yeast
  • 237 gr lukewarm water
  • 3 gr sugar
  • 8 gr oil
  • 113 gr wholemeal flour
  • 262 gr white flour
  • 7 gr salt
  • 50 gr walnuts
Instructions
  1. Pour the lukewarm water in a bowl, add the yeast, oil and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add wholegrain flour, white flour and the salt. Knead the dough for 10 min or until elastic and smooth. Add the chopped walnuts and mix them through.
  3. Let the dough rise, covered with cling film or a cloth, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 60 min.
  4. Turn the dough out on the lightly floured work surface and shape in to rectangle. Shape it into a cylinder just a little shorter than the proofing basket. Flour the proofing basket well and put the dough in, seam side up.
  5. Let the dough rise, covered with cling film or a cloth, in a draft free spot until doubled in size, about 60 min.
  6. Preheat the oven with the baking stone for at least 30 min at 180˚C and place a tray at the bottom.
  7. When the dough has just about doubled in size, carefully remove the (very hot!) stone from the oven, turn the bread upside down on the hot baking stone and cut as desired. Place the stone and bread back in the oven.
  8. Pour a cup of water in the hot tray to generate steam and immediately close the oven door. Bake for 15 min and remove the tray with any water. Finish baking the bread for 20 min or until golden and done.
  9. Remove from the oven and allow to cool on a wire rack.
Stuff to know
The water is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Baking on a hot stone and creating steam will improve the crust.
Flour the bread proofing basket really well to be able to remove the bread.

 

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