A wholemeal or bran baguette filled with walnuts cut in small slices spread with slightly salted butter and Leatherwood honey
Leatherwood honey gives it this very special touch. It has a very unique taste. If you haven’t had a chance to try it, and if you like honey, you need to have spoon of that treasure.
Let the dough rise but unlike me, don’t forget to wet the towel you put over the bowl or your dough will slightly dry. It is not a major problem but it makes you kneading a but harder.
Also, unlike me (again) when you have cut you baguette, let is rise for another 1 hour. I couldn’t that day because I had to leave the house, this is why you can see on the top photo that my crust has not risen properly and my incisions are a bit floppy ;) But it tasted gorgeous…
This is a very simple bread to make and I wonder why on earth I didn’t make it before!
I was in a sort of memory quest for my childhood breakfast bread. I thought I’d buy the most organic wholemeal possible and add some walnuts because I love them in bread.
The result is a very heavy (I mean heavy) baguette with the exact taste of the “pain de son” or bran bread of my childhood in France. I remember those quite breakfasts with my mother’s favourite radio show on. It was about classical music. There was this incredible lady with a strange but addictive voice (Eve Ruggieri) who talked about Mozart or Vivaldi as if they were characters of a fascinating novel. I was hooked.
It smelled like my mother’s tea, my hot chocolate and this incredibly comforting bread with a bit of slightly salted butter and local Burgundy honey.
But because I am here in Australia, I chose the best honey ever, which is the Leatherwood honey in its beautiful can.
- 1 tbs dry yeast or moist baker's yeast
- 240ml water
- 400g wholemeal flour
- 5g salt
- 1 tbs sugar
- 1 tbs olive oil
- 1 cup walnuts
- Using a food processor, chop the walnuts lightly (optional)
- In a breadmaker, stand mixer, Magimix or other thermo-machine. Pour water and yeast in the bowl and for 1 min at 37° mix on a medium speed. You can also do this in a bowl by hand.
- Add flour, salt, sugar, olive oil. Put the same program on for 3 mins. Or proceed by hand and mix all the ingredients for 10 mins.
- Add the crushed or whole walnuts and mix for 30 seconds.
- Put the dough ball formed in a bowl. If the room temperature is warm leave it on the bench with a wet tea towel on top. If it is cold, put it in your oven at 37°C/100°F for 2 hours.
- Put your ball of dough on you floured bench. Press the dough down flat(ish) and fold it on itself about 10 times.
- Shape you bread into a baguette or a loaf.
- Cut diagonally with a very sharp knife.
- Put the wet towel over the bred and let is raise (in 37°C/100°F oven or outside depending on the temperature) for another hour.
- Heat oven on 220°C/428°F and place the bread in it for 10 mins.
- Lower temperature to 180°C/356°F for another 15 mins.
- If you want a solid crust, add another 3/5 mins at 220°C/428°F.
- Let it rest on a rack for while before cutting.
Edit (05/08/2015): I have made this recipe with grains of wheat which I “milled” in my Magimix Cook Expert. It took a while and the flour became quite warm in the process. The bread was absolutely delicious. If you can put your hands on wheat (which can be a challenge) please try this. It is a great feeling and really good to taste. I bought my wheat at the coop opposite the Enmore Theatre in Sydney.
On thing I read seem to be very important. If you mill your own flour it is a pretty unstable product which doesn’t keep. Especially if you have heated the oils in the wheat like I did. You should always use your freshly milled flour instantly. Just weigh your grains, mill and use :)
This is one of the reasons commercial flour have additives or are treated /milled in a special way. And this is also why freshly milled flour is good for you. It contains all the good vitamins and oils which won’t stay intact for more than a few hours in the form of flour (see this milling equipment site paragraph 3: kippygrainmills.com.au/faq).