Pain aux céréales et aux 3 noix
Facebook Twitter

recette

Three-nut grainy loaf

  • Preparation 20 min
  • Cooking time 55 min
  • For 8 - 10

Ingredients

  • For the dough

    • 500 g white wheat flour (type 55)
    • 500 g multigrain flour
    • 500 g multigrain flour
    • 20 g fine salt
    • 10 g dry yeast
    • 570 g lukewarm water (about 40°C)
    • 80 g walnut kernels (unsalted)
    • 80 g cashews (unsalted)
    • 80 g pecans (unsalted)
    • 10 g butter for the baker

1. Warm the water (to about 40°C).

2. In a mixing bowl, combine the flours, salt, and dry yeast. Pour in the lukewarm water.

3. Combine everything and knead well until you have a smooth ball of dough.

4. Cover the bowl with a dish towel and leave it to rest for 30 minutes at room temperature.


5. Grease and flour the inside of the baker.


6. Knead the dough again to release the air and add the nuts.


7. Shape the dough into a “cylinder” and place it in the baker.


8. Put the lid on top and leave it to rise for 1 hour at room temperature. Preheat the oven to 240°C.


9. Brush the top of the dough with water using a pastry brush.


10. Sprinkle a little flour on top and make long slashes across the surface.


11. Place it in the oven with the lid on and bake for 55 minutes at 240–260°C.


12. Remove it from the oven and let it cool for 5 to 10 minutes before turning it out of the baker. 

Discover