Walnut bread
4 h

Type of dish:
Bread and pastries
Temperature:
Room temperature
Allergens
Ingredients for 5 portions
Calculate portions
Elaboration
Kneading time: 15´
Temperature of the dough: 25 ºC
1st fermentation (the dough is not divided yet): 15´
2nd fermentation (the dough divided): 10´
3rd fermentation (the piece is finished): +/- 1h
Cooking time: +/- 25´
Temperature of the oven: 200 ºC
RECIPE
- Knead all the ingredients, except for the walnuts (those will be incorporated to the dough when the kneading is about to finish).
- Add the walnuts and knead at a low speed.
- The dough should be fine and elastic.
- Leave to stand for 15 minutes uncovered.
- Make balls of the desired size.
- Leave to stand.
- Place into moulds.
- Ferment in a chamber at 30 ºC and with 75 % of humidity.
- Once fermented, wash with beaten egg and bake.
- Bake with no steam.
Nutritional information (1 portion)
Energy
718.44
kcal
Carbohydrates
95.3
g
Proteins
20.19
g
Lipids
27.04
g
Fiber
6.38
g
Saturates
3.58
g
Monounsaturated fatty acids
7.87
g
Polyunsaturated fatty acids
13.47
g
Cholesterol
91.9
mg
Calcium
58.31
mg
Iron
3.0
mg
Zinc
1.9
mg
Vitamin A
55.48
ug
Vitamin C
0.0
g
Folic acid
132.51
ug
Salt (Sodium)
628.85
mg
Sugars
8.22
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
-
Type of dish
- Coffee, chocolate and infusion
- Main course
- Pizzas
- Soups and creams
- Legumes
- Birds
- Juices, milkshakes and beverages
- Salads
- Burguers
- Beers
- Breakfasts and brunch
- Eggs
- Pastas
- Sándwich
- Cocktails
- Meats
- Shellfish
- Appetizers and canapes
- Bread and pastries
- Finger foods
- Ice creams and sorbets
- Dessert
- Pastries
- Fish
- Rices
- Vegetables
- Temperature
- Cuisine type
- Additional culinary preparation
-
- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed