Walnut Bread

Baking bread is one of those ironic acts that everyone wants to do, but very few actually go ahead with. Yet, despite the evident irony, the state of laziness in which we find ourselves is understandable; there is something magical about the smell and taste of freshly baked bread, hence the desire; yet the process itself can appear rather time consuming. Indeed, those of us who do occasionally succeed in baking a loaf of bread do so on days on which one has the luxury of being able to potter around the house. We all fall foul of such lethargy from time to time, myself included, so I shall try my utmost to instil within you an overwhelming compulsion to leaven on a regular basis. That is, assuming indolence isn’t the reason behind your lack of freshly baked bread.

Walnuts, more than any other nut I can think of, are best paired with flavours on the sweeter end of the spectrum. In this recipe, for instance, the sweetness is provided by the inclusion of raisins and honey; the former punctuating the loaf with bursts of sweetness; the latter simpering away quietly in the background, offering an all-round, natural sweetness. The effect of this layering of flavours is rather magnificent and creates a rich, complex taste in an incredibly simple manner. Of course, the walnuts themselves steal the show, giving the bread its impressive texture and nutty quality. There are a number of bread recipes available on frugalfeeding, though the recipe you see before you may be my favourite yet. That alone makes it well worth a try!

Walnut Bread

Makes 1 medium sized loaf

Ingredients:

• 200g wholemeal bread flour

• 200g strong white flour

• 1 7g sachet of fast action yeast

• 1 tbsp honey

• 200-250ml tepid water

• 80g walnuts, crushed

• A generous handful of raisins

• Salt

• Olive oil

Method:

1. Mix together the flours, yeast and a large pinch of salt in a large bowl. Stir the honey into the water, followed by the olive oil. Add most of the water to the flour and mix, it should be fairly sticky, but not entirely wet. Transfer it to a lightly floured surface and knead for 10 minutes – this is vital. Press the kneaded dough into a square and fold the walnuts and raisins in. Knead for a further 2 minutes. Place on an oiled tray, underneath a damp cloth and leave to rise for an hour or so.

2. Preheat your oven to 220C. Slice a cross into the top of the risen dough and pop in the oven until the bottom sounds hollow when tapped. This could take anywhere between 30 and 50 minutes depending on your oven. Enjoy on its own, as a sandwich or as an accompaniment to soup.

Cost: The only ingredients which could possibly be described as being expensive are the walnuts, though their cost certainly isn’t inhibitive. Indeed, 80g of walnuts could set one back as little as 50-60p. As such, this loaf should set one back no more than about £1.90. Now, that’s a delicious price.

 

82 thoughts on “Walnut Bread

  1. Karista

    My new favorite nut these days, walnuts! You are smokin’ the blog waves these days Mr. Frugal!! :) Before you know it you’ll have an entire book! Can’t wait :)

  2. Jill

    I LOVE baking bread, but you’re right it’s hard to find time. And being lazy, making bread sounds like a lot of work. But so worth it in the end! Yum!

  3. movita beaucoup

    I can only imagine the smells of walnut bread wafting from my kitchen… oh my! It’s terribly hot and humid here today, so I’ll have to munch on some bread from the bakery – which surely won’t be as lovely as this loaf!

  4. Somer

    Every time I attempt to put raisins in my bread I can’t get the dough to rise, now I’m no amateur, I make bread several times a week. I can’t figure out what the heck I’m doing wrong. I use organic raisins without sulfites (after some research I thought that may have originally caused the problem). No luck, the bread is always as dense as a brick. I will just be jealous and pine over yours.

          1. Somer

            Yes, I just noticed you’ve only got a tablespoon of honey in the bread, I think that still classifies as savory, but the raisins definitely push it towards center ;)

          2. Somer

            Yes, of course! I’ve got some that my parents brought me from the gulf of Mexico, it tastes like wildflowers! Don’t tell the other vegans ;) I might get kicked out of the club.

          3. frugalfeeding

            Oh wow, that’s amazing! It’s stupid that honey isn’t vegan… it simply doesn’t make sense. If anything it encourages life and benevolence… it certainly isn’t mean to bees. Besides, some vegans wear wool and leather…

          4. Somer

            I’m with you, however, some vegans think the practice used to “smoke stun” the bees counts as animal cruelty and that using anything from any animal or in this case “insect” is exploiting the creature. I’m a vegan for health reasons so even though meat and dairy are out I still have wool and leather items too that I’m not going to just throw out.

            I must admit I can’t walk past the meat department anymore though… Something I thought I’d never say.

            It’s an interesting debate and I have respect for both sides, but I try to stay out of it because at some point it gets downright silly!

          5. frugalfeeding

            That’s so silly! I don’t have a problem with being vegan for health reasons (obviously)… I have a problem when it turns into unbridled and blind stupidity. I try to stay out of it because the hypocrisy makes me angry… You’re a sensible vegan though.

          6. Somer

            I hear you. It’s a sensitive topic for sure. I get a lot of flak for my diet as is, My friends all ready call me the Vegan Obama Lover (not an endearing term in my neck of the woods) I’ve decided going all Nazi Vegan as well isn’t the brightest choice ;)

          7. frugalfeeding

            Haha! Obama isn’t a bad guy. Funny you should mention the Nazis. I got a new haircut and all my Polish co-workers say I look like a member of the Hitler youth… not the compliment I was looking for…

  5. erin

    You crack me up. “..an overwhelming compulsion to leaven on a regular basis”?! Seriously?! hah! As a side note this bread looks awesome. I’m a big time fan of bread baking. Our pizza stone has taken up permanent residence in our oven…

  6. Sue

    This looks absolsutely delicious, something I’ll definitely be having a go at.

    That’s two recipes I’ve printed out today, I see a busy day in the kitchen, but a tasty night in front of the tele!!

  7. spree

    Love a good walnut bread (and have a recipe for one myself). Love it with slices of good salty cheese, or toasted with jam, or just out of the oven with a good glob of butter melting! And your descriptions are mouth-watering in and of themselves!

      1. Misky

        Thank you very much for your reply here and on Twitter. I used 2T and it was perfecto! I might have to write up a post on this bread because it’s such a winner.

  8. KatsHealthCorner

    What a great recipe! I always love raisins paired with walnuts. (Especially in my cinnamon raisin walnut butter. :D) I don’t think I’ve ever paired them together in a bread though — you always have the best ideas. :)

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  10. yogininoms

    Ohmygoodness, this looks so divine! bread baking is one of the things that always intimidates me, which I really need to work on :) I only wish I could convert from grams to American measurement cups.

  11. daisy

    I have been meaning to bake some bread, but I’ve been saying that for months now. This looks great and I can imagine it slathered with butter. Yummy!!

    daisy

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