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Pain aux Noix Walnut Bread @AtableenProvence

Pain aux Noix - Walnut Bread

Making bread take a bit of time, but there is nothing more satisfying. For this bread recipe make sure to use fresh.
Prep Time 25 mins
Cook Time 35 mins
Total Time 4 hrs
Course Breads
Cuisine French
Servings 1 loaf (660 g)


  • 350 g All-Purpose Flour (unbleached) or a combination of all-purpose and whole wheat)
  • 210 ml Water
  • 70 g Chopped Walnuts
  • 1 tbsp Walnut Oil
  • 2 1/4 tsp dry yeast
  • 1 tsp Lemon juice
  • 1 tsp Salt


  • Combine a pinch of sugar and 60ml (1/4 cup) of the water in a small bowl.
  • Sprinkle with the yeast.
  • Set aside in a draught-free place for a few minutes until foaming.
  • Combine the flour, salt, water, yeast, oil, and lemon juice in the bowl of a mixer with a dough hook attachment. Slowly blend (If necessary, add a little extra water if the dough is too dry, or flour if it’s too sticky).
  • Once combined knead on medium speed for 6 minutes or until smooth.
  • Add the walnuts and knead until incorporated (but not crushed).
  • Turn the dough onto a lightly floured surface and knead a few times by hand until smooth and elastic.
  • Brush a large bowl with oil to grease.
  • Place the dough in the bowl and turn to lightly coat in the oil.
  • Cover the bowl with damp towel and set aside in a warm, draught-free place for 1-2 hours or until the dough has doubled in size.
  • Punch down the centre of the dough with your fist.
  • Shape dough into a ball or a loaf.
  • Place on a parchment-lined baking sheet. Cover loosely with a tea towel.
  • Set aside for 1 hour or until the loaf rises slightly.
  • Cut 3 slashes diagonally on the top.
  • Preheat oven to 400F (200C).
  • Bake for 30-35 minutes or until the loaf is golden and sounds hollow when tapped on the base.
  • Transfer to a wire rack to cool slightly


For this recipe I used 300g all-purpose and 50g whole wheat flour
Tried this recipe?Let us know how it was!