French Walnut Bread Recipe

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French Walnut Bread
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Ingredients:

Directions:

  1. In a large bowl, thoroughly stir together the whole wheat and white flour, sugar, salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is well blended and smooth. If the mixture is too dry to incorporate all the flour, stir in just enough water (a bit at a time) to blend the ingredients; don't over-moisten, as the dough should be very stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.
  2. Spread the larger amount of walnut halves on a baking sheet and lightly toast, stirring several times, in a preheated 325°F oven for 10 to 15 minutes, or until fragrant and just lightly browned. Let cool. Chop finely (in a food processor, if desired).
  3. Vigorously stir the cooled walnuts into the dough. If it is not stiff, stir in enough additional whole wheat flour to make it hard to stir. Using an oiled rubber spatula, lift and fold the dough in towards the center, working all the way around the bowl. Brush a 3- to 4-quart Dutch oven with oil, then dust with flour, tipping pot to cover completely; knock out any excess flour. Invert dough into prepared pot. Brush or spray the top with oil, then smooth out the surface with an oiled rubber spatula or fingertips. Cut 1/2-inch-deep slashes to form an x in the center of the top; well-oiled kitchen shears work best. Put the 4 perfect, untoasted walnut halves in the angles of the x for garnish: press down very firmly to embed them. Cover the pot with its lid.
  4. For a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate for 4 to 24 hours, then set out at room temperature. Continue until the dough doubles from its deflated size.
  5. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 400°F Lightly dust the dough top with whole wheat flour.
  6. Bake on the lower rack, covered, for 45 minutes. Remove the lid and continue baking for 20 to 30 minutes, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few particles clinging to the bottom (or until the center registers 207 to 210°F on an instant-read thermometer). Then bake for 5 minutes more to ensure the center is done. Cool in the pan on a wire rack for 10 minutes. Remove the loaf to the rack, running a knife around the edges to loosen it, if necessary.
  7. The loaf tastes and slices best at room temperature. Cool completely before storing airtight in plastic or foil. The bread will keep at room temperature for up to 3 days, and may be frozen, airtight, for up to 2 months.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 393.66 Kcal (1648 kJ)
Calories from fat 118.96 Kcal
% Daily Value*
Total Fat 13.22g 20%
Cholesterol 1.18mg 0%
Sodium 635.88mg 26%
Potassium 310.32mg 7%
Total Carbs 57.11g 19%
Sugars 2.52g 10%
Dietary Fiber 3.77g 15%
Protein 12.38g 25%
Vitamin C 1mg 2%
Iron 5.3mg 29%
Calcium 98.5mg 10%
Amount Per 100 g
Calories 262.99 Kcal (1101 kJ)
Calories from fat 79.47 Kcal
% Daily Value*
Total Fat 8.83g 20%
Cholesterol 0.79mg 0%
Sodium 424.8mg 26%
Potassium 207.31mg 7%
Total Carbs 38.15g 19%
Sugars 1.69g 10%
Dietary Fiber 2.52g 15%
Protein 8.27g 25%
Vitamin C 0.7mg 2%
Iron 3.5mg 29%
Calcium 65.8mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.2
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • good source of fiber

Bad Points

  • High in Sodium

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