Posted by: Jonjon | October 28, 2009

Walnut Bread from South Burgundy 9/10 October 28 2009


91% milk, 2% salt, 3% sugar, 19% butter/oil, 2.8% yeast, 17% oil to AP flour


5 cups all purpose flour (preferably unbleached)                                    623g

1 tablespoon salt                                                                                   18g

2 tablespoons sugar                                                                              24g

2 packages active dry yeast or 4-1/2 teaspoons active dry yeast                        18g

2 cups warm milk                                                                                 570g

1/2 cups walnut oil or olive oil or 8 tablespoons (1 stick) butter, melted but cool            107g oil

1/2 to 1 cup walnuts, roughly chopped

3/4 cup onion, finely chopped


1) Sift flour, salt, and sugar into a warm bowl. Dissolve yeast in 1/2 cup of warm milk, and pour it into middle of the flour, together with walnut oil (or butter) and remainder of milk. Knead well until dough is firm and blended into a smooth, springy ball, about 10 minutes.

2) Leave in a warm place to rise for 2 hours. Punch down dough, mix in walnuts and onions, shape into four rounds, and leave on a greased baking tray to rise for 45 minutes. Bake at 400 degrees F for 45 minutes or until loaves sound hollow when tapped underneath. Yield: 4 small loaves.


I used macademia oil instead of walnut oil (because I didn’t have any). The texture was fabulous. Despite using AP flour, the bread still had a fluffy and slightly chewy texture. I let it rise until it nearly tripled in size. The texture was crunchy and sweet on the outside and fluffy on the inside with an aromatic (bit smelly) fragrance of onions in the middle with walnut pieces that added one more level to the texture. Overall I couldn’t taste the walnut oil, but the bread was excellent in flavor. The onions were a must really.


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