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How To make Walnut Honey Bread

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1 1/2 c Walnuts

coarsely chopped
1/2 ts Active dry yeast
1 c Water :

105-115 degrees
2 tb Water -- 105-115 degrees
3/4 c Basic bread sponge
5 tb Honey
1 1/2 tb Walnut oil
2 3/4 c All-purpose flour --
Unbleached 1/2 c All-purpose flour

for
Kneading 1 tb Kosher salt
Cornmeal :

for sprinkling Try using maple syrup instead of honey. Can use olive oil instead of walnut. Preheat the oven to 400 degrees. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes. Cool. In a bowl, dissolve the yeast in the water. Allow to proof for three minutes. Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon. Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary. Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight. Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel. Cover with plastic wrap and allow to rise in a draft-free location for two hours. Sprinkle a baking sheet generously with cornmeal. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball. Do the same with the other risen ball. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location. This should take 2-3 hours.
Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the
bottom shelf. Boil two cups of water. Using a razor blade, make an 'X' in the top of each of the loaves. Pour the boiling water into the baking pan. With a quick jerk, slide the loaves off the sheet and onto the stone. Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom. When done, cool on a rack. Recipe By : Amy Scherber, Food&Wine 2/93 From: owner-Mm-Recipes@idiscover.Net O -----

How To make Walnut Honey Bread's Videos

No Knead! Cranberry & Walnut Bread with wholewheat & honey. So easy!!

---Ingredients---
370g flour
130g whole wheat bread
2 teaspoon of salt
1.5 teaspoon of yeast
50ml warm water
300ml water
90g walnut
140g cranberries
12g honey

--- recipe---
01. Mix together whole wheat, bread flour and salt well
02. Add walnut & cranberries in the flour and mix well
03. Mix lukewarm water and yeast, honey and add them into the flour
04. Add water (300ml) into the flour and mix well
05. Let it rest for more than 12hours.
06. Gently stretch the dough.
07. Stretch, fold and shape the dough.
08. Let it rise for another 45mins
09. Preheat an oven to 220°C ( 430°F) and bake it for first 15mins
10. Then change it to 200 degrees C (392 degrees F)
11. Bake the bread until the loaves are golden brown, about 45 minutes.
12. Cool the loaf.
13. voilà!! It's done!! Bon appétit!!

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This is a recipe of No Knead Cranberry & Walnut Bread with wholewheat & honey
Of course you can do it without wholewheat flour. So healthy, let's try!!

Song title: Signal
Composer RYU ITO　

#Nokneadbread #Breadmaking #Wholewheatbread #Recipe #walnutbread #cranberrybread #NoKneadCranberryWalnutBread #paindecampagne #honey #Baking #oven #vegan #vegetarian #kitchen #food

Simple Rustic Walnut and Honey Bread

This bread is beginner friendly but so tasty! With a super crunchy crust and fluffy, nutty centre.

For full recipe go to:

Temperature conversions: 160°C Fan/180°C/350°F
170°C Fan/190°C/360°F

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Roasted Walnut Honey Bread

Roasted Walnut Honey Bread is a gluten free, dairy free, and egg free recipe. This is a delicious and hearty bread.

Recipe:
Walnut Honey Bread

1/3 cup plus 1 tbsp ground flax
1 ½ cup sorghum flour
¾ cup brown rice flour
½ cup corn starch
1 tbsp xanthan gum
1 ½ tsp instant yeast or bread machine yeast
1 ½ tsp salt
1 cup chopped walnuts (toasted in oven on parchment paper lined pan for 6 to 8 minutes at 350°).

Combine all dry ingredients. (Mix well)

Put wet ingredients into the bread machine first:

2 cups of warm water
1/3 cup honey
2 tbsp olive oil
1 tsp apple cider vinegar

Start bread machine. Select Gluten Free and 2 pound loaf.
Within 1 to 2 minutes begin to slowly add the dry ingredients.
Use a rubber spatula to scrape sides and bottom of pan.

After bread is done, take it out of pan and remove the kneading blade.
Enjoy!
Equipment I frequently use:

Light Kit:
Light bulbs:
Shure MV88 iOS Digital Stereo Condenser Microphone

Lightening Extender Adapter

My protective phone case:

Hamilton Beach Bread Machine

Power Smokeless Grill

Air Fryer:

The Instant Pot I use

Steam Release Accessory (The orange thing)

The 8 quart instant pot

Silicone Egg Bite Molds by Silikong

Grill Armor Cooking Gloves:

7 inch spring form pan

You can find my Ninja here:

Steam Release Accessory

Sealing Rings for instant pot lid

Silicone Mini oven mitts

You can find my kitchen aid mixer here:

Mandolin

Pyrex bowls

Gluten Free Flour

Cooking Pot

Tramontina Reverseable Grill Griddle/Quick Defrosting Tray

My Anova Precision Cooker:

My Foodsaver:

You can find Pyrex dishes I use in my instant pot here:

Mueller Blender Stick

Infrared Thermometer

You can find my Vitamix here:

Grapeseed Oil can be found here:

The Henna I use can be found here:

Suet Cake Molds:

Suet Cake Bird Feeders

My sound machine:

Heat Gun:

Pouring Pot:

Detail Scissors:

-------DISCLAIMER-------
Amazon affiliate links have the potential to earn me a small commission which is what helps to keep the channel running and helps me have the opportunity to continue making videos such as this one. Thank you so much for your support.

Music license by Soundstripe.

Walnut Honey Toast & Lemon Honey Tea Recipe | Healthy & Tasty Breakfast Recipe ~ The Terrace Kitchen

Walnut Honey Toast & Lemon Honey Tea Recipe | Healthy & Tasty Breakfast Recipe ~ The Terrace Kitchen

[PRODUCTS USED]
???????? DiSano Honey 500g (Buy 1 Get 1 Free, Total 1 Kg)
???????? Disano Peanut Butter, Creamy:
???????? Disano Peanut Butter, Crunchy:

[INGREDIENTS]
Tea:
1/2 Tsp Ginger (Adrak)
1 & 1/4 Cup Water
1/2 Tsp Tea (Chai Patti)
1 Tsp Honey

Toast:
2 Wheat Bread Slices
1-2 Tsp Peanut Butter
Some Chopped Walnuts
1 Tsp Honey

[SUBSCRIBE]
Hindi Terrace Kitchen:
The Terrace Kitchen:
Facebook:
Instagram:

#TheTerraceKitchen #HindiTerraceKitchen #HomenMuchMore #LemonHoneyTea #HealthyRecipe #HoneyWalnutToast #WeightLossRecipe

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Raisin Walnut Bread

Raisin-Walnut Bread
Yield: 2 round loaf or 4 small loaves

Take out starter from fridge, let it sit in room temp for 1-2 hours. To prepare the starter add to starter:
Water 180 g or 3/4 cup (70-78F degrees)
Whole Wheat Flour 50 g or 1/3 cup
All purpose flour (preferably unbleached) 110 g or 3/4 cup
Mix it well and let it sit in room temp for 8-12 hours.

Before mixing the bread dough preheat oven for 350F.
Soak the raisin. Poor hot water over the 2 cup or 220 g raisin and soak until water cools down. Drain it and pat dry.
Toast the nuts. Place 1 cup or 120 g coarsely chopped nuts on baking sheet and toast in a preheated 350 degree oven until fragrant 5-8 minutes. Let cool completely.

Bread Recipe:
Starter 320 g or 1 1/2 cup
Salt 10 g or 1 1/2 Teaspoon
Water 460 g or 2 cup (70-78F degrees)
Whole Wheat Flour 200 g or 1 2/3cup
All purpose flour (preferably unbleached) 500-550 g or 3 1/2-1/3 cup

1. To make the dough: In a medium size bowl mix starter with bread recipe ingredients with wooden spatula until dough clears from side of the bowl.
2. Turn the dough unto a lightly floured surface and knead until smooth and pass the windowpane test. Spread the dough and poor raisin and nut and mix it well for couple of minutes. Place in greased deep container, turn once to coat the top and cover with lid or plastic wrap. Let rise at room temperature until double in bulk, about 3 hours.
3. Turn the dough on work surface and divide unto 2 equal portions. Cover baking sheet with parchment paper. Form into oval loaves and place on parchment paper. Spray with oil and cover with plastic wrap. Let rise at room temperature until dough is doubled in size about 2 hours. One hour before baking preheat the over to 450F.
4. Score the bread. Slide the loaves, still on the parchment, onto the baking stone. Bake for 15 minutes, lower the heat to 400 degrees, and continue to bake until evenly browned with deep mahogany tone 15-20 minutes more. Remove from the oven and cool on a rack. Enjoy.

Sweet Raisin Walnut Bread Made Easy - Simple No-Knead Recipe

Here's a loaf of sweet bread that people of all ages can enjoy and love. Super amazing when toasted and makes for a great breakfast or a great snack any time of the day! It's also very, very easy to make. The short version is mix ingredients, let stand 12 hours, shape dough, let stand 2 hrs, bake - that's it!! Details in the description below. I think you are going to love this!!

SWEET RAISIN/WALNUT BREAD

INGREDIENTS:
400 GM REG WHITE FLOUOR (I PREFER UN-BLEACHED)
¼ TSP INSTANT DRY YEAST
1 TSP TABLE SALT OR SEA SALT
1 TSP GROUND CINNAMON
1/3 CUP CHOPPED WALNUTS
320 GM (OR ML) SKIM MILK (OR MILK OF YOUR CHOICE OR WATER)
1 ½ TBSP HONEY
2/3 CUP RAISINS (SOAK IN WATER 5 MINS TO HYDRATE, THEN DRAIN WATER)

DIRECTIONS AND INSTRUCTIONS:
• PUT FLOUR IN A BOWL AND ADD THE YEAST, SALT, CINNAMON AND WALNUTS – MIX TOGETHER
• ADD WARM MILK (WARM THE MILK, 30 SEC IN MICROWAVE, OR HEAT TO ~80 DEGREES F.)
• ADD HONEY AND DRAINED RAISINS
• MIX TO INCORPORATE ALL INGREDIENTS, COVER WITH PLASTIC AND A TOWEL, REST FOR 12 – 14 HRS (MAX 16 HRS)
• REMOVE FROM BOWL, TO A FLOURED SURFACE – DO A “4-FOLD” (FOLD THE END OVER, THEN THE OTHER END, THEN THE SIDE, THEN THE OTHER SIDE) THEN SHAPE INTO A ROUND SHAPE.
• PLACE IN PROOFING BASKET, OR, PUT OATMEAL ON A CUTTING BOARD, AND PLACE DOUGH ON TOP. SPRINKLE A BIT OF FLOUR ON THE TOP OF THE DOUGH, AND COVER WITH A KITCHEN TOWEL – LET STAND FOR 2 HRS
• AFTER 1 ½ HRS, PLACE AN EMPTY DUTCH OVEN WITH LID, INTO THE OVEN AND PREHEAT TO 475 DEGREES F. FOR 30 MINUTES, MIN.
• AFTER 30 MINS OF PREHEAT, REMOVE DUTCH OVEN AND PLACE DOUGH IN DUTCH OVEN, PUT LID ON AND PUT INTO THE OVEN. BAKE 30 MINS WITH THE LID ON
• AFTER 30 MINS, REMOVE LID AND BAKE FOR 3 – 10 MINUTES MORE, TILL YOU GET THE COLOR YOU PREFER
• REMOVE FROM DUTCH OVEN AND LET STAND ON A COOLING RACK, FOR A MINIMUM OF 15 MINUTES
• ENJOY

My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.

My Bread Book by Jim Lahey
► USA
► Canada

Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada
► USA (similar)

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Sweet Raisin Walnut Bread Made Easy - Simple No-Knead Recipe

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