Walnut Bread Recipe with Yeast | Recipes Pallace
Bake a rustic loaf packed with crunchy walnuts using this easy walnut bread recipe and simple pantry ingredients in under 2 hours.
Walnut bread (pain aux noix) is a rustic French loaf that enriches a classic wheat-flour dough with a generous quantity of coarsely chopped walnuts, creating a subtle balance between a mildly sweet, nutty aroma and a firm, chewy crumb. Prepared with basic pantry staples—strong bread flour, baker’s yeast, water, and salt—the dough is first kneaded and left to rise before the toasted walnuts are folded in, ensuring even distribution without over-working the gluten. Once shaped and baked, the crust develops a light brown hue with characteristic cracks, while the interior remains moist and studded with walnut pieces. Versatile and nutritious, this bread is commonly served at breakfast with butter or jam, featured on cheese and charcuterie boards, or enjoyed alongside hearty autumn soups and salads.
Walnut Bread Recipe with Yeast | Recipes Pallace
Ready in roughly two hours and mixed in a single bowl, this streamlined take is perfect for bakers who want artisanal results without a marathon kitchen session. The walnuts add a dose of omega-3s and help the crumb stay moist for days, so any leftovers make outstanding toast and sandwiches all week.
Prep Time
240 minutes
240 minutes
Cook Time
30 minutes
30 minutes
Total Time
270 minutes
270 minutes
Ingredients
Wheat flour (type T55 or other bread flour)
- Fresh baker’s yeast (or the equivalent amount of active dry yeast)
- Water
- Fine salt
- Shelled walnut halves or pieces (walnut kernels)
- Optional: a spoonful of honey (adds mild sweetness and helps browning)
Method
Dissolve the baker’s yeast in lukewarm water and let it stand until foamy
- Combine the white flour, whole-wheat flour and salt in a large mixing bowl
- Add the yeast mixture to the flours and mix until a shaggy dough forms
- Knead the dough on a lightly floured surface until smooth and elastic
- Roughly chop the walnut kernels
- Incorporate the chopped walnuts into the dough until evenly distributed
- Shape the dough into a ball and place it in a lightly oiled bowl
- Cover the bowl with a clean cloth and leave the dough to rise in a warm place until doubled in volume
- Turn the risen dough onto a floured work surface and press it gently to deflate
- Shape the dough into a round or oval loaf
- Set the loaf on a baking sheet lined with parchment paper
- Cover the loaf with a cloth and let it rise again until noticeably puffed
- Preheat the oven to 220 °C and place an oven-safe dish of water on the lower rack for steam
- Slash the top of the loaf with a sharp knife or lame
- Bake the bread until the crust is golden brown and the loaf sounds hollow when tapped on the bottom
- Transfer the baked bread to a wire rack and let it cool completely before slicing
Nutrition
Calories
2878 kcal Protein
76 g Fat
103 g Carbs
421 g Fiber
24 g Sugar
22 g
2878 kcal Protein
76 g Fat
103 g Carbs
421 g Fiber
24 g Sugar
22 g
Notes
For deeper walnut flavor, soak the nuts overnight in water, drain well, then toast them briefly before folding in—the pre-soak keeps them from wicking moisture out of the dough. Prefer a darker, earthier loaf? Swap 20 % of the white flour for whole-grain rye and add 1 teaspoon of honey to balance the tang.
why this recipe
This walnut bread recipe is a celebration of rustic French baking, pairing a crisp, golden crust with a tender, honey-flecked crumb studded generously with toasted walnuts. The careful balance of rye and wheat flours lends depth and subtle sweetness, while a leisurely rise develops complex aromas that fill the kitchen long before the loaf leaves the oven. Each slice offers a satisfying crunch and a nuanced, slightly earthy flavor that complements cheeses, soups, or even morning jam, making the bread as versatile as it is delicious. Easy enough for a weeknight yet impressive on any brunch table, it rewards patience with artisanal quality and nourishing, wholesome ingredients you can feel good about sharing.
FAQs
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Frequently Asked Questions
Can I substitute active dry yeast for fresh baker’s yeast, and how much should I use?
Yes. Use roughly one-third the amount of active dry yeast in place of fresh baker’s yeast (e.g., 5 g active dry for every 15 g fresh). Bloom the active dry yeast in lukewarm water for 5–10 minutes until foamy, then proceed with the recipe.
How should I store leftover walnut bread to keep it fresh, and can it be frozen?
Store the cooled loaf in a paper bag or wrapped in a clean tea towel, then place it in a bread box; this lets the crust stay crisp while the crumb stays moist for 2–3 days at room temperature. For longer keeping, slice or leave whole, wrap tightly in plastic wrap or foil, seal in a freezer bag, and freeze for up to 3 months—thaw at room temperature or re-heat slices directly in the toaster or oven.
Can I use a sourdough starter instead of baker’s yeast, and what adjustments are needed?
Yes—substitute the yeast with a mature 100 %-hydration sourdough starter equal to about 20–25 % of the flour weight (e.g., 150 g starter for 600 g flour) and reduce the added water by roughly half the starter’s weight. Expect slower fermentation: bulk-rise the dough 4–6 hours at warm room temperature (or overnight in the fridge), then proof the shaped loaf 1–2 hours until aerated before baking as directed.