Anne Willan

Pain aux Noix

Walnut bread

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Preparation info
  • Makes

    2

    loaves
    • Difficulty

      Medium

    • Ready in

      30 min

Appears in
The Cooking of Burgundy and the Lyonnais
The Cooking of Burgundy and the Lyonnais

By Anne Willan

Published 1987

  • About

Just outside our gate stands an ancient walnut tree. Despite its size, the supply of nuts is meagre and they tend to be reserved for treats like this chewy wholemeal bread.

Ingredients

  • 400 g (13 oz) wholemeal flour, or more if needed, plus extra for kneading
  • 125 g (

Method

Put both types of flour with the salt on a work surface. Make a well in the centre and pour in a quarter of the water. Add the honey and then sprinkle the yeast on top and leave it for 5 minutes or until dissolved. Add the remaining water and work with your fingertips, gradually drawing in the flour to make large crumbs. Press them together to form a ball of dough which should be soft and quite