Walnut Bread from Sud de France by Caroline Conran
Mix the flour and yeast in a bowl then work in the water. Beat it to a smooth cream with a whisk. Cover the bowl and leave to rise in a moderately warm place (23–25°C). Let it ferment for 1½...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- maize flour or polenta for sprinkling
- 580-600 g white bread flour
- 100 ml water
- 200 g spelt or rye flour
- 1-1½ tsp sea salt
- 500 ml lukewarm water - blood temperature
- 1-2 dessertspoons olive oil
- 200 g walnut halves cut in pieces
- 35 g white bread flour
- a 7g packet - 2 leveltsp - dried instant yeast
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Chestnut Flour Bread from Sud de France by Caroline Conran
app.ckbk.com
Walnut Bread
ediblebozeman.com
Walnut Bread Recipe
cooking.nytimes.com
Bread with Walnuts – World recipe
bebra.me
Chocolate Walnut Swirl Bread
bylena.com
Walnut Bread Recipe | Panasonic Experience Fresh
experience-fresh.panasonic.eu
Walnut rolls from A Table in the Tarn: Living, Eating and Cooking in South-west France by Orlando Mu
app.ckbk.com
Walnut Bread from Leaves from The Walnut Tree: Cooking of a Lifetime by Ann Taruschio and Franco Tar
app.ckbk.com