Walnuts and Potatoes Bread
Transform your bread-baking routine with this rustic and hearty Walnuts and Potatoes Bread recipe, a delightful fusion of textures and flavors that’s as unique as it is comforting. Featuring the creamy richness of mashed russet potatoes and the nutty crunch of chopped walnuts, this homemade loaf offers a soft, moist interior paired with a golden, egg-washed crust. Perfectly balanced with a touch of olive oil and kosher salt, this bread is both wholesome and indulgent. The yeast-based dough rises beautifully, delivering bakery-quality results right from your own oven. Serve slices warm with butter or alongside soups and stews for a cozy, satisfying meal. Ideal for both casual gatherings and special occasions, this bread is a must-try for adventurous bakers seeking to elevate their artisanal bread repertoire.
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Recipe Information
Ingredients
- 200 grams Russet potatoes
- 120 milliliters Warm water
- 7 grams Active dry yeast
- 10 grams Granulated sugar
- 400 grams All-purpose flour
- 8 grams Kosher salt
- 30 milliliters Olive oil
- 100 grams Chopped walnuts
- 1 piece Egg (for egg wash)
- 15 milliliters Milk (for egg wash)
Instructions
Peel and cube the russet potatoes. Boil them in salted water for 10-15 minutes or until fork-tender. Drain and mash the potatoes, then let them cool to room temperature.
In a small bowl, combine the warm water, active dry yeast, and granulated sugar. Stir lightly and let it sit for 5-10 minutes, or until the mixture becomes frothy.
In a large mixing bowl, combine the all-purpose flour, kosher salt, and mashed potatoes. Mix thoroughly to incorporate the potatoes into the flour.
Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Stir until a rough dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is sticky, add a little more flour, 1 tablespoon at a time.
Flatten the dough slightly and sprinkle the chopped walnuts evenly over it. Fold the dough over the walnuts and knead gently to distribute them throughout.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1-1.5 hours, or until doubled in size.
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the risen dough and shape it into a round or oval loaf. Place it on the prepared baking sheet.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush the top of the loaf with the egg wash for a golden crust.
Bake in the preheated oven for 35-40 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Allow the bread to cool on a wire rack for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 376.9 g | 137% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 18.1 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 199 mg | 15% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 2198 mg | 47% | |
*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.
