Nut Bread (without using a bread maker)

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  • 500g traditional flour
  • 25g sugar
  • 75g liquid sourdough
  • 10g fresh baker’s yeast
  • 150g walnut halves
  • 20g powdered milk
  • 75g butter
  • 10g Le Guérandais fine salt
  • 25cl water at 20°C

Preparation :

Preparation: 40 min

Resting time: 2hr10

Baking time: 12 min


Recipe for 4 loaves


Place the fresh yeast in a bowl, dilute in 10cl of warm water and leave at room temperature for about twenty minutes, until the mixture begins to ferment. 


Pour the flour, powdered milk, sugar, soft butter and the Le Guérandais fine salt into a salad bowl. Mix well then create a well and add the diluted yeast with the liquid sourdough and the rest of the water.  Mix, then tip onto a well-floured work surface and knead for 12 minutes until firm. Put it back in the bowl, cover with a clean damp cloth and leave to rest at room temperature for 30 minutes.

Put the dough back on the well-floured work top, add the nuts and knead well to spread them through the mixture, then leave to rise in the salad bowl for 40 minutes.

Divide the dough into four parts the same size, shape them into short sticks and place them on a cooking tray lined with greaseproof paper.

Make a few slits across each loaf lengthwise with a knife, cover with a damp cloth and leave to rise for 1 hour.

Pre-heat the oven to 240°C (Gas mark 8). When it has reached the correct temperature, pour a little water on the bottom and place the loaves in the oven.  Leave to bake for roughly 12 minutes.

Author: Le Guérandais
Photo: Le Guérandais

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