Wholemeal walnut bread

Today we have the recipe for a wholemeal walnut bread for you – and it’s from Cilli Reisinger. Cilli Reisinger lives on a farm in Upper Austria and is a passionate bread baker. From her recipe book[1] we also have the tasty recipe. In addition, currently have the walnuts (already a while) Harvest time.

Walnuts are also very healthy: although they have a rather high caloric content, they are rich in omega-3 fatty acids. Furthermore, walnuts contain a lot of different minerals. They are also said to lower cholesterol and be good for the circulatory and nervous systems[2].

Wholemeal walnut bread

Wholemeal walnut bread


  • 500 g whole wheat flour
  • 200 g oatmeal
  • 300 g fine spelt flour
  • 1.5 tablespoon salt
  • 1 tablespoon sugar
  • 40 g yeast
  • 800 ml lukewarm water
  • 4 tablespoons sesame seeds
  • 4 tablespoons flaxseed
  • 100 g coarsely grated walnuts
  • 1 tablespoon bread spice


First, dissolve the yeast in about 250 ml of 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 pour the dough into two greased and sprinkled with grains (for example, with sesame and flax seeds) or flour loaf pan (length about 25 cm). You can also form a large loaf of bread. Then let rise for another 30 minutes. Preheat the oven already to 210°C and bake the bread on this heat for 30 minutes. Turn the oven down to 180°C and bake for another 45 minutes.

Cilli Reisinger recommends not cutting the bread too early, as the aroma of the walnuts only really develops after about 6-8 hours. She also says that the bread goes very well with all cheeses. In addition, according to Cilli Reisinger, the whole-grain walnut bread is ideal for freezing.

Wholemeal walnut bread

Here you come to the recipe of Berti’s vegan pumpkin bread in October >>

In addition, the Berti has a delicious pumpkin muffins recipe (also vegan) for you >>


[1] Reisinger, C. (20156): Cilli Reisinger’s Bread Baking Book. Simply good recipes from the farm. Innsbruck: loewenzahn, p. 60

[2] Münzing-Ruef, I. (1999): Kursbuch gesunde Ernährung. The kitchen as a pharmacy of nature. Munich: Zabert Sandmann GmbH, p. 337f

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