The recipe is developed for RIG-TIG by the magazine Lækkerier, June 2019
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
1 egg, whisked
2 table spoons cane sugar (demerara sugar)
25 g walnuts
How to do:
Mix beer, water, syrup and oil in a bowl. Add yeast and stir until it has dissolved.
Carefully add flour a little at the time, while stirring. Knead the dough with a spoon or with a mixer for about 7 minutes.
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.
Let the dough rise to double size at room temperature, about 1½ hours.
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.
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.
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.