Walnut Bread Crunchy Loaf (Printable)
A hearty loaf with crunchy walnuts and a sweet, nutty aroma, perfect alongside cheese or charcuterie.
# What You'll Need:
→ Dry Ingredients
01 - 3 1/2 cups bread flour
02 - 1 packet active dry yeast (7 g)
03 - 1 1/2 teaspoons fine sea salt
04 - 2 tablespoons brown sugar
→ Wet Ingredients
05 - 1 1/4 cups warm water (approximately 105°F)
06 - 2 tablespoons olive oil
→ Add-ins
07 - 1 1/2 cups walnuts, roughly chopped
# Directions:
01 - In a large mixing bowl, whisk together the bread flour, active dry yeast, fine sea salt, and brown sugar until evenly distributed.
02 - Create a well in the center of the dry mixture and pour in the warm water and olive oil. Stir to form a shaggy dough.
03 - Turn the dough onto a floured surface and knead for 8 to 10 minutes until it becomes smooth and elastic.
04 - Gradually knead the chopped walnuts into the dough until they are evenly distributed throughout.
05 - Transfer the dough to a lightly oiled bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, until doubled in size.
06 - Deflate the dough gently and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet or into a greased loaf pan.
07 - Cover the shaped dough and allow it to rise again for 30 to 40 minutes until puffed.
08 - Preheat the oven to 400°F (200°C) while the dough completes its second rise.
09 - Using a sharp knife, make several slashes on the top of the loaf to allow for expansion during baking.
10 - Bake the loaf for 30 to 35 minutes until the crust is deep golden brown and the bottom sounds hollow when tapped.
11 - Remove from the oven and cool on a wire rack completely before slicing.
# Cooking Tips:
01 -
- The walnuts add a wonderful earthiness and subtle crunch that keeps every bite interesting, transforming ordinary bread into something that feels special enough for guests
- It's forgiving enough for beginners but rewarding enough to make you feel like a real baker—that hollow sound when you tap the bottom never gets old
- This bread pairs as easily with your morning coffee and butter as it does with a charcuterie board, making it endlessly useful in your kitchen
02 -
- The water temperature is genuinely critical—I learned this the hard way with a thermometer from the grocery store that was wildly inaccurate. Now I test it on my wrist like my grandmother taught me, aiming for that warm bath feeling
- Walnut bread demands a proper second rise. Rushing it results in dense, flat bread that disappoints. Those extra 30 to 40 minutes are when the magic happens, when the crumb develops its tender, open structure
- Never slice warm bread, tempting as it is. The interior is still setting, and you'll end up with a gummy mess. Waiting truly does make a difference you can taste
03 -
- Room temperature matters significantly—if your kitchen is cool, the rising times will stretch longer. In winter, I sometimes place my dough near (not in) the oven with the light on, creating a cozy warm spot that gets consistent results
- The hollow-sounding tap test is your most reliable done-ness indicator. Don't rely solely on color, as ovens vary wildly. That satisfying hollow sound means the interior has set properly and the loaf is at its peak