Simple Rustic Bread with Walnuts
Discover the heartwarming simplicity of homemade artisan bread with this Simple Rustic Bread with Walnuts recipe. This easy-to-follow recipe combines the crisp, golden crust of a classic rustic loaf with the nutty depth of chopped walnuts for a perfect balance of flavors and textures. Using just a handful of pantry staples—flour, yeast, olive oil, and salt—this bread comes together beautifully in just over two hours, including rise and bake time. The addition of walnuts offers a delightful crunch and a rich, earthy flavor, setting this loaf apart as an ideal accompaniment to soups, cheeses, or a drizzle of honey. Perfect for beginners and seasoned bakers alike, this no-fuss method uses simple techniques like hand-kneading and baking in a preheated oven or Dutch oven to achieve that irresistibly crusty exterior and soft, chewy interior. Whether you're looking for a rustic table centerpiece or a wholesome snack, this walnut-studded bread is sure to impress.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 10 grams Salt
- 7 grams Active dry yeast
- 350 ml Warm water
- 100 grams Walnuts
- 15 ml Olive oil
Instructions
In a large mixing bowl, combine the flour and salt.
In a small bowl, mix the warm water and active dry yeast. Let it sit for 5-10 minutes until bubbly and frothy.
Pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough begins to form.
On a floured surface, knead the dough for about 8-10 minutes until it becomes smooth and elastic.
Incorporate the chopped walnuts by gently folding them into the dough until evenly distributed.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp towel or plastic wrap. Let it rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 220°C (425°F). Place a baking sheet or a Dutch oven inside to heat.
Once risen, punch down the dough lightly, reshape it into a ball, and transfer it onto a piece of parchment paper.
Let the dough rest for 15-20 minutes while the oven continues to preheat.
Carefully transfer the dough (using the parchment paper) onto the preheated baking sheet or into the Dutch oven. Cover with a lid if using a Dutch oven.
Bake for 30-35 minutes. If using a Dutch oven, remove the lid during the last 10 minutes to allow the crust to brown.
Remove the bread from the oven and let it cool on a wire rack for at least 30 minutes before slicing.
Nutrition Facts
Calories |
2623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.6 g | 108% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 48.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3948 mg | 172% | |
| Total Carbohydrate | 398.0 g | 145% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 3.7 g | ||
| Protein | 69.5 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 1118 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.
