Pain aux Noix
Discover the rustic elegance of *Pain aux Noix*, a traditional French walnut bread that blends the hearty goodness of all-purpose and whole wheat flours with the rich, nutty flavor of walnuts. Sweetened with a touch of honey and brought to life with warm water and active dry yeast, this artisanal loaf delivers a crisp, golden crust and a soft, airy interior. The walnuts are kneaded into the dough for delightful bursts of texture and flavor in every slice. Perfect for pairing with creamy cheeses, hearty stews, or simply enjoyed with a smear of butter, this homemade bread recipe is ideal for both novice and experienced bakers. With easy-to-follow steps and a beautiful, bakery-style finish, *Pain aux Noix* is destined to become a centerpiece at your table. Try this recipe today for a taste of authentic, homemade French bread steeped in timeless tradition!
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Ingredients
- 450 grams All-purpose flour
- 50 grams Whole wheat flour
- 7 grams Active dry yeast
- 10 grams Salt
- 330 milliliters Warm water
- 100 grams Walnut halves
- 15 milliliters Olive oil
- 10 grams Honey
Directions
Step 1
In a large mixing bowl, combine the all-purpose flour and whole wheat flour.
Step 2
Dissolve the yeast in 100 milliliters of warm water with honey and let it sit for about 10 minutes, until foamy.
Step 3
Add the yeast mixture to the flour along with the remaining water, salt, and olive oil.
Step 4
Stir until the dough begins to come together.
Step 5
Transfer the dough to a floured surface and knead for about 10 minutes until smooth and elastic.
Step 6
Return the dough to a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Step 7
Gently deflate the dough and spread it out slightly on a floured surface.
Step 8
Sprinkle the walnuts over the dough, then knead again briefly to evenly distribute the walnuts throughout the dough.
Step 9
Shape the dough into a round boule or an oval loaf, and place it on a baking sheet lined with parchment paper.
Step 10
Cover with a cloth and let it rise again for about 40 minutes, or until puffed up.
Step 11
Preheat the oven to 220°C (428°F) and place a shallow pan of water on a lower rack to create steam.
Step 12
Lightly dust the top of the loaf with flour, and make a few slashes on its surface with a sharp knife.
Step 13
Bake the loaf for 35-40 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom.
Step 14
Allow the loaf to cool on a wire rack before slicing and serving.
Nutrition Facts
| Serving size | (976.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2653.5 |
| Total Fat 86.5g | 0% |
| Saturated Fat 9.7g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 0mg | 0% |
| Sodium 3947.8mg | 0% |
| Total Carbohydrate 403.9g | 0% |
| Dietary Fiber 26.4g | 0% |
| Total Sugars 12.7g | |
| Protein 72.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 147.6mg | 0% |
| Iron 25.9mg | 0% |
| Potassium 1247.9mg | 0% |
Source of Calories