Vegan Pain aux Noix
Elevate your baking game with this hearty Vegan Pain aux Noix—an irresistible walnut bread that pairs wholesome ingredients with rich, nutty flavors. Crafted with a combination of whole wheat and all-purpose flour, this artisan bread is naturally leavened using active dry yeast and sweetened with maple syrup for a subtle hint of sweetness. The addition of flax eggs ensures a moist and tender crumb, making it entirely plant-based without compromising texture. Chopped walnuts are folded into the dough, delivering a delightful crunch and earthy flavor with every bite. Perfect for breakfast spreads or alongside soups and salads, this homemade vegan walnut bread is as nourishing as it is delicious. Whether you're a seasoned baker or just starting out, this recipe's straightforward steps and satisfying payoff will make it a pantry staple. Try it today and discover your new favorite vegan bread!
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Recipe Information
Ingredients
- 300 g Whole wheat flour
- 200 g All-purpose flour
- 7 g Active dry yeast
- 300 ml Warm water
- 2 tbsp Maple syrup
- 10 g Salt
- 2 tbsp Olive oil
- 100 g Chopped walnuts
- 2 tbsp Flaxseed meal
- 6 tbsp Water
Instructions
Start by preparing a flax egg. In a small bowl, mix 2 tablespoons of flaxseed meal with 6 tablespoons of water. Stir well and let it sit for about 10 minutes to thicken.
In a large mixing bowl, combine the whole wheat flour, all-purpose flour, and salt. Mix thoroughly.
In another bowl, dissolve the active dry yeast in the warm water. Add the maple syrup and stir gently. Let the mixture sit for about 5 minutes until it becomes frothy.
Create a well in the center of the flour mixture and pour in the yeast mixture. Add the prepared flax egg and olive oil.
Mix the ingredients together until they form a rough dough.
Transfer the dough onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Flatten the dough slightly and sprinkle the chopped walnuts over it. Fold the dough over the walnuts and knead until the walnuts are evenly distributed throughout the dough.
Place the kneaded dough into a lightly greased bowl and cover it with a damp cloth. Allow the dough to rise in a warm area for about 1 hour or until it has doubled in size.
Preheat your oven to 200°C (400°F).
Once the dough has risen, punch it down to release the air. Shape it into a loaf and place it onto a baking sheet lined with parchment paper.
Cover the shaped loaf with a damp cloth and let it proof for another 30 minutes.
Bake the loaf in the preheated oven for 30-35 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3965 mg | 172% | |
| Total Carbohydrate | 416.7 g | 152% | |
| Dietary Fiber | 53.8 g | 192% | |
| Total Sugars | 32.0 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 240 mg | 18% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 2101 mg | 45% | |
*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.
