Wholemeal walnut bread

Today we have the recipe for a wholemeal walnut bread for you – from Cilli Reisinger. Cilli Reisinger lives on a farm in Upper Austria and is a passionate bread baker. We also have the tasty recipe from her recipe book. In addition, the walnuts currently have (already for a while) Harvest time.

Walnuts are also very healthy: although they have a rather high calorie content, they are rich in omega-3 fatty acids. Walnuts also contain many different minerals. They are also said to lower cholesterol and be good for the circulation and nervous system

Wholemeal walnut bread

Ingredients

• 500 g wholemeal wheat flour
• 200 g rolled oats
• 300 g fine spelt flour
• 1.5 tbsp salt
• 1 tbsp sugar
• 40 g yeast
• 800 ml lukewarm water
• 4 tbsp sesame seeds
• 4 tbsp linseed
• 100 g coarsely grated walnuts
• 1 tbsp bread spice

Preparation

First dissolve the yeast in approx. 250 ml lukewarm water. Then mix with the remaining ingredients to form a dough. The dough becomes quite soft. Then leave to rise for 30 minutes. Then place the dough in two greased loaf pans (approx. 25 cm long), sprinkled with seeds (e.g. sesame and linseed) or flour. You can also form a large loaf of bread. Then leave to rise for another 30 minutes. Preheat the oven to 210°C and bake the bread at this temperature for 30 minutes. Turn the oven down to 180°C and bake for a further 45 minutes.

Cilli Reisinger recommends not cutting the bread too early, as the flavor of the walnuts only really develops after about 6-8 hours. She also says that the bread goes very well with all types of cheese. According to Cilli Reisinger, wholemeal walnut bread is also ideal for freezing.