Toasted Walnut Bread
Discover the warm, nutty allure of Toasted Walnut Bread—an artisan-style bread that combines simplicity with irresistible flavor. This homemade bread recipe features a tender, golden crust and a perfectly airy crumb, with crunchy, fragrant walnuts toasted to perfection and kneaded directly into the dough. With minimal ingredients and an approachable technique, this recipe is ideal for bread-baking enthusiasts and beginners alike. Each slice bursts with earthy richness, making it a delicious companion to creamy cheeses, soups, or a simple spread of butter. Ready in just a few hours, this rustic loaf remains fresh for days and is perfect for both everyday enjoyment and entertaining. Elevate your homemade bread game with this easy Toasted Walnut Bread recipe that’s as wholesome as it is flavorful!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1.5 teaspoons Salt
- 1.25 cups Warm water (around 110°F or 43°C)
- 2 tablespoons Olive oil
- 1 cup Walnuts (roughly chopped)
- 1 tablespoon Butter (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Place the walnuts on a baking sheet in a single layer and toast them in the oven for 7-9 minutes or until fragrant and lightly browned. Let them cool completely.
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5-7 minutes, or until the yeast becomes foamy.
Add the olive oil, salt, and 2 cups of flour to the yeast mixture. Mix with a wooden spoon until fully combined.
Gradually add the remaining 1 cup of flour, a little at a time, mixing until the dough starts to come together. If it becomes too difficult to mix with the spoon, use your hands to bring it together.
Turn the dough out onto a floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is sticky, sprinkle small amounts of flour as needed during kneading.
Gently knead the toasted walnuts into the dough, ensuring an even distribution.
Shape the dough into a ball and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm area for 60-90 minutes, or until it has doubled in size.
Grease a 9x5-inch loaf pan with butter. Punch down the risen dough to release air bubbles and shape it into a loaf. Place the dough into the prepared pan.
Cover the loaf pan with a towel and let the dough rise again in a warm area for 30 minutes, or until it has risen slightly above the edge of the pan.
Preheat the oven to 375°F (190°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve the bread as desired. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.5 g | 158% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 3551 mg | 154% | |
| Total Carbohydrate | 306.0 g | 111% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 17.3 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 134 mg | 10% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 1032 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.
