Low Fat Pain aux Noix
Elevate your bread-baking game with this wholesome and guilt-free **Low Fat Pain aux Noix** recipe! Perfectly balancing the nutty richness of chopped walnuts with the wholesome goodness of whole wheat and low-fat yogurt, this French-inspired bread is a lighter twist on the classic walnut loaf. With honey lending a hint of natural sweetness and a tender crumb created by kneading and proofing, this artisanal bread is as nutritious as it is delicious. Ideal for breakfast, as a sandwich base, or paired with soups and salads, it’s a heart-healthy option that doesn’t compromise on flavor. Plus, it’s a breeze to make, coming together in under an hour of prep time with a straightforward baking process. Simple, satisfying, and packed with texture, this loaf is perfect for anyone seeking a nutritious homemade bread bursting with rustic charm. Keywords: low-fat walnut bread, healthy bread recipe, whole wheat loaf, artisan bread with walnuts, easy homemade bread.
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Recipe Information
Ingredients
- 200 grams Whole wheat flour
- 100 grams All-purpose flour
- 7 grams Active dry yeast
- 240 milliliters Warm water
- 5 grams Salt
- 15 grams Honey
- 100 grams Chopped walnuts
- 60 grams Low-fat yogurt
Instructions
In a small bowl, dissolve the active dry yeast in warm water and add the honey. Let it sit for about 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix well.
Add the yeast mixture and low-fat yogurt to the dry ingredients. Mix until a rough dough forms.
Transfer the dough to a lightly floured surface and knead for approximately 10 minutes, until smooth and elastic.
Gently fold in the chopped walnuts until evenly distributed through the dough.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size.
Preheat your oven to 220°C (428°F).
Punch down the risen dough and shape it into a loaf. Place the loaf on a baking tray lined with parchment paper.
Cover the loaf with a cloth and let it rest for another 30 minutes.
Once rested, using a sharp knife, make a few shallow slashes on the top of the loaf.
Bake in the preheated oven for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Remove from oven and let cool on a wire rack before slicing.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 2028 mg | 88% | |
| Total Carbohydrate | 254.2 g | 92% | |
| Dietary Fiber | 35.1 g | 125% | |
| Total Sugars | 21.4 g | ||
| Protein | 59.8 g | 120% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1634 mg | 35% | |
*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.
