Multigrain Bread with Walnuts

Preparation info

  • Yield:


    loaves, 1 pound 10 ounces each
    • Difficulty


Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Toasted walnuts set this bread apart from the run-of-the-mill health-food breads that are found everywhere these days—many of which, unfortunately, sound more interesting than they taste. The instructions call for making fairly large loaves, so you can still form two normal-sized loaves from half of the recipe. Because of its high sugar content, this bread proofs very slowly. Do not worry; just be patient (see Chef’s Tip). The higher proportion of sugar makes this multigrain bread a great match for smoked meats and fish.