Simple recipe for walnut bread

To bake walnut bread first coarsely chop the walnuts and toast them in a pan without fat until they are fragrant. But be careful, they can burn quickly. I like to roast the walnuts because it intensifies the flavor.

Put the wheat flour, dry yeast, salt and sugar in a large bowl. It is important here that the yeast does not come into direct contact with the salt, as the salt interferes with the yeast action. Therefore, I first put the flour in the bowl, then yeast on one side, sugar and salt on the other.

Slowly add the lukewarm water and mix with a wooden spoon to form a dough. Patience is required here - at first a sticky dough is formed that is hard to tame, but if you keep stirring, the ingredients gradually combine to form a smooth dough.

Now knead the roasted walnuts into the dough. In my experience, working them into the dough is best done with your hands. The dough can be a bit sticky at first, but through kneading it absorbs the nuts and becomes firmer.

Cover the dough and let it rise in a warm place for at least two hours until it doubles in size. I often put the dough in the oven (turned off, of course) because it's nice and warm and draft-free.

Knead the dough again and form a loaf. You can let the loaf rise again, but I put it directly into the oven preheated to 180°C and bake the bread for about 40-45 minutes. The walnut bread should have a golden brown crust and sound hollow when you tap the bottom.