Dairy-Free Pain aux Noix
Experience the wholesome charm of Dairy-Free Pain aux Noix, a rustic walnut bread that delivers rich, nutty flavors without any dairy. This artisan-style loaf combines the earthy depth of chopped walnuts with the soft and tender crumb of freshly baked bread, perfectly elevated by the use of olive oil for a subtle richness. Simple ingredients like all-purpose flour, active dry yeast, and warm water come together to create magic in your kitchen, while the absence of butter or milk makes it suitable for those following a dairy-free lifestyle. Ideal for pairing with soups, salads, or a spread of dairy-free butter, this versatile loaf is as hearty as it is satisfying, with a golden crust that begs for a second slice. Ready in just under two hours with minimal prep, this recipe is great for both seasoned bakers and beginners looking to craft something special.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 300 ml Warm water
- 10 grams Salt
- 10 grams Sugar
- 30 ml Olive oil
- 150 grams Chopped walnuts
Instructions
Combine 300 ml of warm water and 7 grams of active dry yeast in a mixing bowl. Stir in 10 grams of sugar and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine 500 grams of all-purpose flour and 10 grams of salt.
Make a well in the center of the flour mixture and add the yeast mixture and 30 ml of olive oil.
Add 150 grams of chopped walnuts to the flour mixture.
Stir the mixture with a wooden spoon until it is roughly combined, then turn it out onto a floured surface.
Knead the dough for about 8-10 minutes until it is smooth and elastic. If the dough is too sticky, gradually add more flour, but avoid adding too much.
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface.
Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
Cover the loaf with a damp cloth and let it rise for another 30-45 minutes in a warm place until doubled in size.
Preheat your oven to 220°C (430°F). When the oven is ready, make a few slashes on the surface of the loaf with a sharp knife.
Bake the bread in the preheated oven for about 30 minutes or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack before slicing. Serve as desired.
Nutrition Facts
Calories |
3137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 133.6 g | 171% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3946 mg | 172% | |
| Total Carbohydrate | 414.2 g | 151% | |
| Dietary Fiber | 25.0 g | 89% | |
| Total Sugars | 16.1 g | ||
| Protein | 79.3 g | 159% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 1302 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
