I continue again and again my adventure of homemade bread, and always without a machine. This time, I made a great classic in my area, a recipe for walnut bread and I have varied the flour in a classical multi-grain flour that I found at a small organic market, next to me. You want me to tell you, I was only able to eat two or Three slices, Fab has engulfed the rest !
It is the perfect recipe for the next Sunday cocooné to the house and it marks, for me, the swing of my blog mode falls. Attention, these recipes will be high in color, in exploiting to the maximum the right products that we offer this time ! �� There are still some beautiful tomatoes, zucchini and eggplant in the market, then do not switch too quickly anyway…
Nut bread and flour multi-grain
To 1 beautiful ball of bread (800 g) Save Print Ingredients
- 200 g flour T55
- 300 g multi-grain flour
- 30 cl of water
- 1 c. c. of salt
- 12 g of baker’s yeast fresh (or 1 sachet of baker’s yeast rehydrated)
- 1 cup of shelled walnuts
- In a bowl, pour all of the ingredients : flour, water, salt, yeast, and nuts. Mix everything by hand. When the dough begins to form, knead until a ball is formed.
- Don’t hesitate to work the dough on your work surface. It must be elastic and no longer sticking.
- For the thrust of the dough, I suggest you lightly oil, using a paper towel, then flour the bowl in which the dough will rest.
- Form a ball with the dough, drop it in your bowl and cover with a clean cloth and sec. Leave it at room temperature for 3 hours. The dough should at least have doubled in volume.
- Then train a ball and place on a baking tray previously covered with baking paper. Flour lightly the ball and make cuts (here star) using a knife, clean and sharp.
- Place a tea towel over the bowl and let rest again for 40 minutes at room temperature.
- Preheat your oven to 210° c in convection and place in the bottom, a pie pan filled with water.
- Bake at mid-height for 30 minutes. Then return to your bread and continue to cook in the oven for another 5 minutes at 180°.
- Let cool your bread on a rack outside the oven.
The fact that you cook the bread in a warm moist is going to allow him to have a crust well coloured and crispy.
This nut bread was perfect with the variety of cheeses that we had in the house. We had, in particular, a small brillat-savarin with truffles ! A small wonder of taste. If you do not know yet, then you absolutely must try it !