← Nouns Cooking · French

Ingredients

• 280 g wholemeal bread flour
• 180 g strong white bread flour
• 7 g fast-action dried yeast
• 1 tbsp light brown sugar or honey
• 9 g Salt
• 300 ml warm milk
• 50 g Butter, melted
• 170 g Walnuts, toasted and roughly chopped

Method

1. Mix the flours, yeast, sugar and salt in a large bowl. Add the warm milk and melted butter and bring together into a shaggy dough.
2. Knead for 8–10 min by hand (or 5 min in a mixer) until smooth and springy. Cover and leave to rise for 1–1½ hours until doubled.
3. Knock back the dough and knead in the walnuts until evenly spread.
4. Shape into 2 rounds or 1 long bâtard and put on a floured, lined tray. Cover loosely and leave for 1 hour until puffy.
5. Heat the oven to 200°C (180°C fan, 400°F). Dust the loaves with flour, slash the tops and bake for 30–35 min, until brown and hollow-sounding underneath.
6. Cool on a rack before slicing. It is perfect with goat’s cheese, Roquefort or Comté.

Tips

• Toasting the walnuts first removes bitterness and deepens the flavour; warm milk turns the crumb faintly purple, which is normal.
• Contains gluten, milk and tree nuts.

Sources

Written in our own words after cross-checking these recipes:

King Arthur Baking Perfectly Provence