AuthorSteve Nubie
Walnuts are a highly nutritional food and this recipe makes the most of them. Half of the nuts are added during the mixing and kneading process to incorporate them into the bread, and the loaf is topped with whole pieces of walnuts after the rising cycle and before the baking cycle begins.
The honey gives the bread a natural sweetness which complements the nutty flavor. You can use either salted or unsalted walnuts depending on your taste. The addition of walnut oil heightens the walnut flavor but olive oil can be used as a substitute.
Add the ingredients to the bread pan in the order indicated including half of the nuts.
You don’t need the fruit and nut hopper or to wait for a beep. You want them crushed and incorporated to some degree.
When the mixing, kneading and rising cycles are complete place whole walnuts across the top of the unbaked loaf.
When done, remove the loaf and let it rest for 10 minutes and then slice and serve.
Ingredients
Directions
Add the ingredients to the bread pan in the order indicated including half of the nuts.
You don’t need the fruit and nut hopper or to wait for a beep. You want them crushed and incorporated to some degree.
When the mixing, kneading and rising cycles are complete place whole walnuts across the top of the unbaked loaf.
When done, remove the loaf and let it rest for 10 minutes and then slice and serve.
Glad to hear you had a good result. One way to get the nuts to stick is to glaze the top of the dough after it has risen to give them something to grab on to.
Steve
This was only my third Bread Machine Loaf. I tried this recipe and cooked it on a standard white bread program (1kg) with medium crust. I used walnut oil and a darkish honey. I was surprised that the bread turned out to have the colour of a wholemeal loaf even though I used standard 000 plain white flour. Not to worry, the taste was delicious and I will make the recipe again. PS all my walnuts fell off the loaf (so I ate them all before anyone noticed!)