Multigrain Walnut Bread
Multigrain walnut bread made with multigrain flour and chopped walnuts—crisp on the outside, soft on the inside.
Ingredients
bread flour
705 g
multigrain flour
135 g
salt
9 g
maple syrup
130 g
instant dry yeast
10 g
water
485 g
butter
35 g
chopped walnuts
200 g
Instructions
1
Mixing the dough
Mix all ingredients (except the chopped walnuts) using the direct method until the dough reaches the completion stage.
2
Adding walnuts
Add the chopped walnuts and mix at low speed until evenly incorporated, then proceed with bulk fermentation (about 1 hour).
3
Dividing
Divide the dough into 10 pieces (170 g each), gently round them, and let rest for 20 minutes.
4
Shaping and proofing
Round again until firm, place in a baking tray, and proof until about 2.5 times the original volume (about 40 minutes).
5
Surface treatment
Spray water on the surface, then sprinkle bread flour over the dough.
6
Scoring
Use a utility knife to make three vertical and three horizontal cuts.
7
Baking
Place in the oven (steam injection preferred) and bake at top heat 190°C / bottom heat 180°C for about 25 minutes.
