Walnut, Hazelnut, or Bacon Bread

Name: Walnut, Hazelnut, or Bacon Bread (Pain aux Noix, aux Noisettes, ou au Lard)
Cuisine: French
Ingredients: 2 cups leaven; 2 cups whole wheat flour, remilled as above; 2 cups bread flour; 1 tablespoon salt; 1½ cups broken walnut meats or unpeeled hazelnuts, or; 1 cup smoked bacon, cut into ¼-inch cubes and cooked but not brittle; 1 tablespoon walnut or other oil of your choice (adapt to the nuts)

Pain aux Noix, aux Noisettes, ou au Lard

Preparation info

Difficulty
Easy

Appears in

Savoie

By Madeleine Kamman

Published 1989

About

Our whole wheat flour is not milled finely enough to obtain the same texture bread, so before you use it, put it into the food processor, then in the blender, and remili it yourself in both appliances so it is perfectly fine with no traces of the bran to be seen anymore.

Ingredients

2 cups leaven
2 cups bread flour
2

Europe
France
Mediterranean
Savoie
Bread

Method

Prepare the bread dough as indicated. Knead the nuts of your choice or the bacon into the dough. Let it rise at least 3 hours, covered. Deflate the dough. Shape into 2 round loaves. Proof until two thirds larger than the original size, dock, and let rise another 20 minutes. Bake in a preheated