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Le Chaudron recipe
Pain aux noix maison
Homemade walnut bread
⏱ 40 minServes 1Medium1,720 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients1 bread
400 g (14 oz)bread flour (French T65)
100 g (3½ oz)whole rye flour (French T130)
320 ml (1⅓ cups)warm water
10 gfine salt
15 gfresh yeast
120 g (4 oz)walnut halves
- 400 g (14 oz) bread flour (French T65)
- 100 g (3½ oz) whole rye flour (French T130)
- 320 ml (1⅓ cups) warm water
- 10 g fine salt
- 15 g fresh yeast
- 120 g (4 oz) walnut halves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 1. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put both flours in the mixer bowl, with the salt on one side and the crumbled yeast on the other.Making it from scratch? See bread & sourdough — rises 2 to 12 h
- Gradually add the lukewarm water and knead with the dough hook on low for 8 minutes until supple and elastic.
- Roughly chop the walnuts, add to the dough and knead 2 more minutes to distribute.
- Cover with a damp towel and let rise 1½ hours at room temperature, until doubled.
- Punch down, shape into a tight ball, place on the lined baking sheet and let rise 1 hour.
- Preheat the oven to 230 °C (450 °F), score a cross with the lame and mist lightly with water.
- Bake for 35 minutes at 230 °C (450 °F), until the crust is golden and the loaf sounds hollow when tapped underneath.
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