Walnut Bread

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Walnut Bread

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Published prior to 2008

It’s the day after Thanksgiving (or in our house, a few hours after Thanksgiving dinner), and thoughts turn to overstuffed turkey sandwiches. We like to pile on the turkey, stuffing, relish, and mashed potatoes; the sauce from the creamed onions adds delectable richness and calories. You can mix equal quantities of leftover cranberry relish and mayonnaise to make a pretty and delicious sandwich spread.

After all the hedonism of the day before, you have to ease your body back to normal eating habits gradually! This sandwich demands a sturdy bread that won’t fall apart when loaded with three inches of filling -- our walnut bread is perfect. It also makes terrific toast for breakfast; we enjoy it slathered with butter and honey.

1 1/2 cups warm water
1 tablespoon active dry yeast
1/2 cup honey
1/4 cup walnut or olive oil
1 1/2 teaspoons salt
6 cups (approx.) King Arthur Unbleached All-Purpose Flour
8 oz. walnut pieces, toasted until lightly browned

Dissolve the yeast in the water. Add 1/2 cup of all-purpose flour and let sit for 10 minutes to give the yeast a chance to get going. Stir in the honey, oil, and salt. Add the flour, a cup at a time, until the dough has formed a shaggy mass.

Turn the dough out onto a lightly floured counter. Knead the dough, adding flour as necessary, to form a smooth and satiny ball. Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise until it has doubled in bulk; this will take about 1 1/2 hours.

Gently deflate the dough and knead in the walnuts. Divide the dough in half and form each half into a ball. Place on a cookie sheet that has been greased and sprinkled with cornmeal or semolina flour. Cover the loaves with damp towels and let rise until swollen. This will take 30-45 minutes.

Preheat the oven to 350°F. Be sure that the oven temperature is correct; the loaves will burn if the oven is too hot. Sprinkle flour on top of the loaves, and use a serrated knife to slash a cross in the top of each loaf about 1" deep.

Bake the loaves for 35-45 minutes, until they are well browned and sound hollow when thumped on the bottom; their internal temperature will measure 190°F on an instant-read thermometer. Put the loaves on a rack to cool, and let sit for at least 20 minutes before cutting. Yield: 2 loaves.

Nutrition information per serving (1 wedge, when each loaf is cut into 10 wedges, 78 g): 244 cal, 9 g fat, 5 g protein, 28 g complex carbohydrates, 7 g sugar, 2 g dietary fiber, 162 mg sodium, 110 mg potassium, 2 mg iron, 73 mg calcium, 71 mg phosphorus

This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 9, November 1992 issue.


  • star rating 09/06/2014
  • Just from Hong Kong
  • Very easy to make, have great flavour & texture. Thought it's a bit too much for walnut, but the toast nuts do give a great surprise.
  • star rating 01/19/2014
  • from
  • star rating 12/05/2011
  • Amanda from San Antonio, TX
  • This bread was pretty darn easy to make, but mine was not nearly as dark as the loaves pictured on this website (I'm actually wondering if that's not even the correct picture). I've eaten some so far as toast and with chicken salad. Oh, and by itself. The bread is sort of dense, but not at all dry. Really good. I'll be making this again.
  • star rating 11/28/2011
  • breaadsoldier from KAF Community
  • I've got a couple of good walnut bread recipes already, so why I decided to try this one out escapes me. Nevertheless...I'm glad I did! The bread had the perfect crumb and texture with a delicate flavor that was splendid either freshly sliced or toasted. It was easy to prepare the loaves, and the timing was forgiving too. Be sure to toast the walnuts prior to folding them into the dough. The flavor added from the pre-bake toasting of the nuts makes a big difference in the final product. Highly recommended!
  • star rating 01/10/2009
  • from
  • This recipe made two beautiful loaves; too much for just me and my husband but perfect for the efficient baker. I prepared the dough the night before and placed one loaf in the refrigerator overnight to rise slowly. Early next morning I pulled it out and allowed it to reach room temperature and baked. Day old bread toasted beautifully served with fresh butter and orange marmalade, yum! The remaining dough is in the freezer, I'm looking forward to seeing how well this recipe works after the dough has been frozen.