Cook.Bake.Eat.Write.

Whole Wheat Walnut Bread

Posted on: May 30, 2009

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One thing D. and I really miss since moving from Switzerland to Singapore is Swiss bread. It doesn’t matter where you bought it or what kind it was, it was always good – the right texture, lightness and flavor. As an American, I never knew plain bread could have so much flavor by itself until I moved to Switzerland. 

The recipe is from TipTopf, a cookbook that every Swiss person seems to own. (I can understand why–it never disappoints.) This bread is excellent – way better than anything you can buy here in Singapore. Crunchy on the outside, thick, airy and aromatic on the inside. Its great plain or slathered with butter and your favorite jam or honey. Enjoy!

Whole Wheat Bread

Ingredients

400 g whole wheat flour

100 g plain flour

2 tsp dry active yeast

350 ml lukewarm water

1 1/2 tsp table salt

1 tbsp olive oil

50-100 g walnuts, roughly chopped

Directions

1. Mix together yeast and water. Allow to stand 15 minutes or until yeast froths.

2. Measure out flours and salt. Combine and mix thoroughly.

3. In a stand mixer, pour in dry ingredients. Create a well with your hand.

4. Into the well, pour in liquids (oil, yeast and water). Mix for 10 minutes or until dough is smooth and no longer sticking to the sides of the bowl. If you want to add nuts, do so about a minute into the mixing process.

5. Put dough in a floured bowl and allow to rise for 1 to 2 hours or until doubled in size.

6. Line a baking sheet with parchment paper. Place the dough onto the sheet and place into the bottom half of a COLD oven. Bake at 220 deg. C for 40 to 50 minutes.

7. Remove from oven and allow to cool before serving.

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