Walnut Bread

1. Basically yes = A good bread takes time !!! Nevertheless – this delicious walnut bread can be baked and enjoyed even in a short time.
2. You start by sifting the flour into the mixing bowl of a food processor. Pour 150 ml of lukewarm water into a measuring cup and dissolve the sugar and yeast in it. Remove 50 grams from the sifted flour and add the yeast. Stir vigorously. A kind of pre-dough has emerged and you let it “stand” for 30 minutes because then it beats bubbles = it bubbles and that means – it goes on.
3. While the pre-dough is maturing, roast the walnuts in a non-oiled pan over medium heat. It is important that you keep moving the walnuts back and forth in the pan so that they roast evenly. When the nuts are ready, put them in a small bowl.
4. Once the walnuts have cooled, remove a handful and set them aside. Finely hook the rest with a knife or put them in a hexler and then chop them up to the desired size in a pulsating manner.
5. Now add the chopped walnuts along with the salt to the sifted flour. Switch the food processor (with dough hook attachment) to level 1. Then slowly add the pre-dough and let the rest of the lukewarm water flow in slowly. IMMEDIATE AID 🙂 If the dough looks too “crumbly” then you can add some more water. If it’s “sticky” to the bottom of the mixing bowl, it’s good. Let the dough knead for 5 minutes on level 1 and then to the final spurt again on level 2 for 2 minutes. Cover the bowl with cling film or a kitchen towel (to prevent the dough from drying out). Now best in the oven at 35 degrees to let it rise for 1-2 hours.
6. Take the basket out of the oven and tip the dough onto a baking sheet that is lined with baking paper. Turn up the heat in the oven. 200 degrees O / U heat – and slide the baking sheet into the bottom rail.
7. After the initial baking time of 30 minutes, pour a coffee cup filled with water directly onto the bottom of the oven. Close the oven door quickly. The burst of steam gives the bread a particularly nice crust. IMPORTANT: Steam creates a risk of burns for your skin – unfortunately I had to experience that and I am now particularly careful! After another 10 minutes of baking time, open the oven door for a few seconds to let off the steam.
8. Now switch the oven temperature down to approx. 180 degrees. Let the bread bake for another 10-15 minutes. After a total of 55-60 minutes of baking time (knock test), the bread is normally baked. Otherwise give the bread another 5 minutes of post-baking time. I hope you enjoy baking and bon appetit.

sweet greetings from “Grandma Spoon” aka Biggi ♥