Gruyere and Walnut Bread
Indulge in the rich, savory aroma of freshly baked Gruyere and Walnut Bread—a gourmet twist on classic artisan loaves. This recipe combines the nutty creaminess of shredded Gruyere cheese with the earthy crunch of chopped walnut halves, creating a perfectly balanced flavor and texture in every bite. With a beautifully golden crust—achieved by an egg wash—and a soft, airy interior, this bread will quickly become a centerpiece for any meal. Perfect for novice and experienced bakers alike, the recipe features simple ingredients like all-purpose flour and instant yeast, ensuring a straightforward process with spectacular results. Serve it as a companion to soups, salads, or simply enjoy it warm with a generous smear of butter. This artisanal Gruyere and Walnut Bread is a culinary masterpiece that brings a touch of sophistication to your baking repertoire!
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Recipe Information
Ingredients
- 350 grams All-purpose flour
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1 tablespoon Granulated sugar
- 240 milliliters Warm water
- 2 tablespoons Olive oil
- 150 grams Gruyere cheese, shredded
- 100 grams Walnut halves, roughly chopped
- 1 piece Egg, lightly beaten (for egg wash)
Instructions
In a large mixing bowl, whisk together the flour, salt, instant yeast, and sugar.
Add the warm water and olive oil to the dry ingredients. Mix until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
Flatten the dough slightly and add the Gruyere cheese and chopped walnuts. Knead gently to incorporate these ingredients evenly.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size.
After the first rise, punch down the dough to release any air. Shape it into a loaf or round, depending on your preference.
Transfer the shaped dough onto a parchment-lined baking sheet. Cover again and let it rise for another 30 minutes.
Preheat your oven to 200°C (390°F).
Brush the top of the dough with the beaten egg to create a golden crust.
Using a sharp knife or razor, cut two or three shallow slashes on the top of the loaf to allow it to expand evenly while baking.
Bake the bread in the preheated oven for 30-35 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.6 g | 194% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 346 mg | 115% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 297.0 g | 108% | |
| Dietary Fiber | 18.2 g | 65% | |
| Total Sugars | 17.1 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 1589 mg | 122% | |
| Iron | 21.6 mg | 120% | |
| Potassium | 1038 mg | 22% | |
*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.
