Pain aux Noix

Method

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1. Toast the walnuts on a tray at 180°C for 8 minutes, until fragrant. Cool and break them roughly.

   Mark done Start 8 min timer

2. Mix the flours, yeast and salt, then add the honey, water and oil and knead 10 minutes until smooth and elastic.

   Mark done

3. Only now work in the walnuts, folding the dough over them until they are evenly distributed.

   Mark done

4. Cover and prove 90 minutes until doubled.

   Mark done

5. Knock back gently, shape into a tight oval, and set on a lined tray. Prove a second time for 45 minutes.

   Mark done Start 45 min timer

6. Heat the oven to 220°C / 425°F. Slash the loaf three times across the top.

   Mark done

7. Bake 40 minutes, until dark and hollow-sounding underneath. Cool completely on a rack.

   Mark done

Chef’s Tips

• Nuts in last, after the gluten has developed.
• Toast them first or they taste of nothing.
• The purple staining is normal and means you used enough.

Pairing Suggestions

• Blue cheese
• Goat cheese
• A glass of red

Storage & Reheating

Four days wrapped; it keeps better than plain bread. It freezes for 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.