Low Sodium Pain aux Noix
Savor the earthy goodness of homemade *Low Sodium Pain aux Noix*, a rustic walnut bread that strikes the perfect balance between wholesome and flavorful. Crafted with a mix of whole wheat and all-purpose flour, this bread is naturally sweetened with honey and enriched with the nutty crunch of chopped walnuts. Designed with low-sodium baking in mind, it relies on clever ingredient combinations to deliver robust taste without added salt. Ideal for health-conscious bakers, this recipe uses melted unsalted butter for richness and active dry yeast for a beautifully airy texture. The result? A golden loaf with a tender crumb that pairs delightfully with jams, cheeses, or alongside warm soups. With minimal prep time and straightforward steps, this Pain aux Noix is both a nutritious and rewarding addition to your bread-making repertoire.
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Recipe Information
Ingredients
- 400 grams Whole wheat flour
- 100 grams All-purpose flour
- 7 grams Active dry yeast
- 300 milliliters Warm water
- 50 grams Unsalted butter, melted
- 2 tablespoons Honey
- 100 grams Chopped walnuts
- 1 teaspoon Sugar
Instructions
In a large bowl, combine the warm water and active dry yeast. Sprinkle the sugar over the mixture, stir gently, and let sit for about 5 minutes until the mixture is frothy.
Add the whole wheat flour, all-purpose flour, melted unsalted butter, and honey to the yeast mixture. Stir until the mixture forms a rough dough.
Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it is smooth and elastic.
Gently knead in the chopped walnuts until they are evenly distributed throughout the dough.
Place the dough in a lightly greased bowl, cover it with a damp cloth, and allow it to rise in a warm place for about 1 hour or until it has doubled in size.
Punch down the dough to remove any air bubbles, and shape it into a round or oval loaf.
Preheat your oven to 220 degrees Celsius (430 degrees Fahrenheit).
Place the shaped loaf onto a baking sheet lined with parchment paper. Cover it with a cloth and let it rise again for 30 minutes.
Bake the bread in the preheated oven for 25-30 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
Allow the Pain aux Noix to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.9 g | 149% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 31 mg | 1% | |
| Total Carbohydrate | 421.2 g | 153% | |
| Dietary Fiber | 59.5 g | 212% | |
| Total Sugars | 44.2 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 232 mg | 18% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 2318 mg | 49% | |
*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.
