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Walnut bread

Walnut bread

The recipe is developed for RIG-TIG by the magazine Lækkerier, June 2019

 

1 bread

Ingredients:

200 g water (room temperature)

1 table spoon dark syrup

1 table spoon walnut oil 

12 g yeast

575 g flour

10 g fine salt

100 g walnuts

Topping: 

1 egg, whisked

2 table spoons cane sugar (demerara sugar)

25 g walnuts

 

How to do:

  1. Mix beer, water, syrup and oil in a bowl. Add yeast and stir until it has dissolved.  
  2. Carefully add flour a little at the time, while stirring. Knead the dough with a spoon or with a mixer for about 7 minutes.
  3. Crush the walnuts lightly and mix them with the salt. Add to the dough and knead 5 to 7 minutes more till the dough is a satiny and smooth ball.  
  4. Let the dough rise to double size at room temperature, about 1½ hours.
  5. Turn on the oven at 210/195 C (convection heat). Gently turn the dough onto the table and fold it one time in either direction. Form a long bread and place it in the baking form which has been greased.
  6. Brush the bread with egg and use a sharp knife to make three deep slashes in the top. Sprinkle with sugar and walnuts. Cover the bread and let it rise 30-45 minutes or till it has swollen.  
  7. Bake the bread for 40 minutes till it is golden and sounds hollow when you knock on the backside. (Cover the bread with a foil if it gets too dark before it is done).  

 TIP: If you don’t have walnut oil, use sunflower oil or a neutral oil mixed with a little sesame oil.

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