Pain aux Noix
Indulge in the rustic charm of *Pain aux Noix*, a classic French walnut bread that combines wholesome ingredients and artisanal technique to create an irresistible loaf. Featuring a blend of all-purpose and whole wheat flour, this bread gets its signature nutty flavor and delightful crunch from toasted walnut halves kneaded directly into the dough. A hint of honey enhances the natural sweetness, while olive oil lends a subtle richness to the crumb. Perfectly risen and baked to golden perfection, this loaf boasts a crisp crust and tender interior that pairs beautifully with soft cheeses, soups, or simply a smear of butter. With a prep time of 3 hours and simple steps to create steam while baking, this recipe is ideal for home bakers seeking to elevate their bread-making skills. Let *Pain aux Noix* bring a touch of rustic French elegance to your table today!
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Recipe Information
Ingredients
- 450 grams All-purpose flour
- 50 grams Whole wheat flour
- 7 grams Active dry yeast
- 10 grams Salt
- 330 milliliters Warm water
- 100 grams Walnut halves
- 15 milliliters Olive oil
- 10 grams Honey
Instructions
In a large mixing bowl, combine the all-purpose flour and whole wheat flour.
Dissolve the yeast in 100 milliliters of warm water with honey and let it sit for about 10 minutes, until foamy.
Add the yeast mixture to the flour along with the remaining water, salt, and olive oil.
Stir until the dough begins to come together.
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Return the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Gently deflate the dough and spread it out slightly on a floured surface.
Sprinkle the walnuts over the dough, then knead again briefly to evenly distribute the walnuts throughout the dough.
Shape the dough into a round boule or an oval loaf, and place it on a baking sheet lined with parchment paper.
Cover with a cloth and let it rise again for about 40 minutes, or until puffed up.
Preheat the oven to 220°C (428°F) and place a shallow pan of water on a lower rack to create steam.
Lightly dust the top of the loaf with flour, and make a few slashes on its surface with a sharp knife.
Bake the loaf for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Allow the loaf to cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.2 g | 111% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3907 mg | 170% | |
| Total Carbohydrate | 416.2 g | 151% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 12.7 g | ||
| Protein | 74.4 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 151 mg | 12% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 1107 mg | 24% | |
*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.
