Wholemeal Walnut Bread


At first, I wanted to call this post failed wholemeal walnut ciabatta. This is because the recipe I followed was for a wholemeal ciabatta. But as you can see in the picture this loaf has not much in common with a typical ciabatta. Still, it tastes great and is actually super easy to make, which is why I want to share the recipe with you anyway. That being said, I still want to learn how to make a good ciabatta, preferably a wholemeal one. So if you have any advice or can detect from the picture what went wrong here – fire away 😉

I found this recipe on an Austrian homepage, but the pictures definitely don’t match the bread I took out of the oven. Maybe I just misinterpreted the minimalist directions 😉 (I  admit though, that I also used wholemeal wheat flour and not wholemeal spelt flour and honey instead of agave syrup, but I have no idea what difference that makes.) On the other hand, if you google for pictures of wholemeal ciabatta, mine does not seem as off any longer…  what a relief 😉 And again it tastes really great, I love walnuts in bread! I could have used a bit more honey, and maybe one other herb or spice in the dough. But all in all, I am quite happy with this non-ciabatta!

Ingredients (yields 1):

350 g wholemeal wheat flour
250 ml water
10 g of instant yeast
1 tsp honey
30 g walnuts
35 ml olive oil

Mix 250 g of the flour together with yeast, water and honey in a large bowl until they form a very wet dough. Continue to work the dough for at least 5 minutes. Cover the bowl with foil and put into the fridge to prove for at least 10 hours.

Chop the walnuts coarsely when the proving time is over. Add to the dough together with the remaining flour, olive oil and salt and mix together until well combined. Sprinkle the countertop with a lot of flour and carefully form a roll of about 30 cm length. Spread a baking sheet with baking parchment and transfer the loaf to the sheet. Let prove again at a warm place for at least 30 minutes.

Preheat the oven to 200°C fan. When the second proving time is over, bake the bread for 15-20 minutes until it gets a solid crust. Take out of the oven and let the bread cool down on a cooling rack.

Tip: As in the original recipe, you can also fill the bread with sun-dried tomatoes or olives instead of walnuts. Then you just need to make sure to drain them well.


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