Walnuts are a versatile cooking ingredient that can be added to salads, pilafs, cookies, muffins, breads, cakes, and ice cream. Whole young nuts can be pickled in vinegar. Walnuts also can be pressed to make an
oil that is typically used in salads.
Walnuts also have a variety of nonculinary uses. The shells are used as an antiskid agent for tires and as blasting grit. Ground nutshells are sometimes added to commercial spices as a filler.
Nutritionally, walnuts are an excellent source of phosphorus, zinc, copper, and thiamin and a good source of iron and potassium. More than 70 percent of the fat comes from polyunsaturated fat.
Toasting walnuts enhances their flavor, helps maintain crispness, and makes them easier to chop
As some of you know by now I like trying different combos when making bread.
The idea of adding walnuts to bread I got it form a Low-fat recipes cookbook and adapted to my taste.
I used whole wheat flour instead of all purpose flour, left the margarine out, almost doubled the amount of walnuts and used milk instead of powdered milk which I hate baking with.
Let’s turn the oven on and start baking
Whole-wheat walnuts bread
In your mixing bowl sift together 3 cups of whole wheat flour and 1 cup of all-purpose flour.
Make a well in the middle, add 1 cup of lukewarm milk, 1 package dry yeast and 1/2 tbsp brown sugar.
Leave until the yeast dissolves and bubbles appear at the surface. Add another 2/3 cup milk and mix well few minutes.
Add 2/3 to 3/4 cups walnuts and mix until incorporated into the dough. Adjust with more flour or milk if necessary
Shape the dough in a ball and leave it to rest until double in volume in a greased bowl.
When risen divide the dough in two, cut a cross on top and leave to rest again.
When almost double in size bake in preheated oven, at 375F, for about 25-30 minutes. Optional you can brush the breads with egg wash just before baking.
Whole-wheat walnut bread
- 3 cups whole wheat flour
- 1 cup all purpose flour
- 1 2/3 cups milk
- 1 package dry yeast
- 1/2 tbsp brown sugar
- 2/3 to 3/4 cup walnuts
- In your mixing bowl sift together the flours
- Make a well in the middle and pour 1 cup of lukewarm milk, the dry yeast and the sugar
- Leave at room temperature until the yeast dissolves
- Add the rest of the milk and mix well
- Add the walnuts. If needed add more flour or milk
- Shape the dough into a ball and place it in a greased bowl. Leave to rest at room temperature
- When doubled in size divide the dough in two balls, cut a cross on top and leave to rest again until almost doubled
- Bake in preaheated oven, at 375F, for about 25-30 minutes. Optional brush the breads with egg wash before baking
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