How To make Walnut Honey Bread
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 -----
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Bake a 9 Grain Walnut Bread with just some easy steps - you'll be amazed how wonderful it tastes! The recipe is easy to follow, just keep in mind to soak the grains overnight, so you have them ready when you want to bake.
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No Knead Cranberry Walnut Bread
In this video, you will see how to make a No Knead Cranberry Walnut Bread.
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Ingredients:
4 cups (1 lb. 1 oz / 482 g) all-purpose or bread flour
1/2 scant teaspoon instant dry yeast
2 teaspoons salt
1 3/4 cup (14 fl. oz / 415 ml) cool water (around 70°F)
1 cup (5 oz / 142 g) dried cranberries
1/2 cup (2 1/2 oz / 70 g) chopped walnuts
Perfect Raisin and Walnut Bread recipe you never heard of before #bread
➡️Ingredients:
• 120 ml milk ????
• 120 ml slightly hot water ????
• 1 tablespoon sugar ????
• 70 gr slightly melted butter ????
• 1 egg ????
• 1 dessertspoon salt ????
• 1 dessertspoon yeast ????
• 450 gr flour ????
• as many raisins and walnuts as you like ????????
???????? Bake at 170°C (340°F) until the surface of the doughs are golden brown, around 40 minutes ⏰.
Have fun baking and enjoy the delicious result! ????️????????
Easy No Knead Bread Recipe | Dutch Oven Bread | No Knead Cranberry Walnut Bread Recipe
Easy No Knead Bread Recipe | Dutch Oven Bread | Easy Rustic Bread Recipe | No Knead Cranberry Walnut Bread Recipe
Complete Written Recipe :
No knead Artisan bread made in Dutch oven produces rustic crusty bread with fine crispy crust with very soft,moist,light airy crumb.
The steam entrapped within the dutch oven is responsible for creating the crispy crust.
In this Easy rustic bread recipe we need only seven basic ingredients to make this no knead crusty bread.
Ingredients
Flour :350g
Water:280 ml
Salt :1 tsp
Honey /sugar:1 tbsp
Yeast:1 tsp
Walnuts and cranberries:50 g each
We can make So make different no knead bread variations using this same no knead bread recipe.
Here we are baking the cranberry walnut bread in cast iron dutch oven.
To make this no knead artisan bread we use the simple folding method to make our bread dough into a well structured dough.
To deal with high hydration dough, we can dip the hands in water before we handle the dough.This will prevent the dough from sticking to the hands and makes it easy for us to handle this no knead bread dough.
Dutch oven bread will have a signature flavor and texture which is loved all over the world.In this Quick/faster no knead bread recipe/ Faster dutch oven bread recipe , we do the bulk proofing for two hours and then the final proofing for 30 minutes.
The walnuts and tangy cranberries makes this Dutch oven bread even more delicious.
In this easy rustic bread recipe we are making bread in a dutch oven in four simple steps
1.Prepare the bread dough
2.Proofing and folding the dough
3.Final proofing
4 Baking bread in dutch oven
Bake at 450 F for 25 minutes and then remove the lid and reduce the temperature to 350 F and bake for another 10 minutes.
If you want your no knead dutch oven bread to be more crispy,You can bake for 5-10 more minutes.
Dutch Oven I've used in the video: (amazon affiliate link)
Hope you will make this Easy no knead bread / Dutch oven bread /Easy rustic bread at home and Hope you will love it.
I would be so happy to see the pictures of your Dutch oven bread.
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Homemade Walnut Honey Bread
This Walnut Bread is so easy to make and so delicious you never want to buy from the grocery store again!
Walnut bread: the simple recipe to make it fragrant and fragrant!
INGREDIENTS 400ml (1 3/4 cups) of water 8g of fresh yeast 5g (1/2 tbsp) of sugar 500g (4 cups) of all-purpose flour 8g (1/2 tbsp) of salt 100g (3/4 cup) of walnuts METHOD
In a bowl pour the water, add the fresh yeast and sugar and mix until the sugar and yeast dissolve.
In another bowl with flour pour dissolved yeast and mix with the wooden spoon. Add the salt and continue to mix until all is well combined. Cover with cling film and let it rest for 30 minutes.
After the first 30 minutes fold the dough and let it rest 30 more minutes. Repeat the process one more time.
Transfer the dough on the working surface and spread it with the hands. Arrange the walnuts on top and close it on all sides.
Transfer the dough into the container, close the lid and let it rise for 2 hours or until is double in volume.
Sprinkle the working surface with a lot of flour and transfer the dough on it. Fold in the dough to crea the loaf and let it rest for 10 minutes.
After 10 minutes transfer the loaf on the baking tray covered with parchment paper, sprinkle with more flour and let it rest for 15 more minutes.
Bake the bread in oven at 230°C/446°F for 45 minutes.
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