Walnut bread

Katie Quinn Davies wholesome walnut bread makes a superb accompaniment to winter soups.

Recipe «Walnut bread» presented in category Recipes / Soups, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author sheff would need: 2 tsp brown sugar, 7g sachet dry instant yeast, 1/4 cup olive oil, 2 cups plain flour, sifted, 1 cup buckwheat flour, sifted , 2 tbsp wheatgerm, 1 3/4 cups walnuts, toasted, finely chopped, 1 1/2 tbsp chia seeds , 20g unsalted butter, melted.

Ingredients:

• 2 tsp brown sugar 
• 7g sachet dry instant yeast 
• 1/4 cup olive oil 
• 2 cups plain flour, sifted 
• 1 cup buckwheat flour, sifted 
• 2 tbsp wheatgerm 
• 1 3/4 cups walnuts, toasted, finely chopped 
• 1 1/2 tbsp chia seeds 
• 20g unsalted butter, melted 

Instructions

1. Preheat the oven to 200°C. Combine sugar, yeast and 1/2 cup (125ml) lukewarm water in a large bowl. Cover and stand for 10-12 minutes until frothy.
2. Stir in oil and another 2/3 cup (165ml) warm water. Add flours, wheatgerm, nuts, 1 tablespoon chia seeds and 1 teaspoon salt, then stir to combine. Use your hands to form into a dough. Turn out onto a floured benchtop and knead for 5 minutes or until smooth. (Alternatively, use a mixer fitted with a dough hook.) Place in a clean bowl, cover with plastic wrap and set aside in a warm place for 2 hours or until doubled in size. Knock back dough, halve, then shape into two baguettes. Cut three 1cm-deep slits on an angle on top of each baguette. Brush tops with butter and scatter over remaining 2 teaspoons chia seeds.
3. Place on a floured baking tray, then bake for 35-40 minutes until golden and base sounds hollow when tapped. Cool slightly, then serve.