Pain au noix

My Favourite Breads

Pain au noix myfavouritepastime.comPain au noix simply means nut bread. It’s a delicious butter and milk enriched wholemeal bread filled with walnuts.  This bread is a perfect companion for cheese. You can serve it with soft cheeses like goat cheese, Roquefort, or a Brie or Camembert. I hope you’ll love the recipe. Have a wonderful week.

Pain au noix myfavouritepastime.com

  • Ingredients
  • 50g (2oz, ½ stick) butter
  • 225g (8oz, 1¾ cup) all-purpose, white flour
  • 225g (8oz,1 ¾ cup) wholewheat flour
  • 15ml (1 tablespoon) brown sugar
  • 1-1½ teaspoons salt
  • 1½ teaspoons Fleischmanns instant yeast
  • 330ml (1 cup + 5 tablespoons) milk
  • 175g (6oz) walnuts

Pain au noix myfavouritepastime.comPlease always remember to assemble all ingredients before you start

Pain au noix myfavouritepastime.comSift the flours, sugar, salt and yeast in a large bowl and make a well in the centre.

Pain au noix myfavouritepastime.comAdd the milk into the well and pour the cool melted butter through a fine strainer into the well.Using a metal spoon, gradually mix in the flour to make a moist soft dough. (if it seems dry add more milk, a spoonful at a time)

Pain au noix myfavouritepastime.comKnead the dough on a lightly floured surface for 10 minutes.

Pain au noix myfavouritepastime.comUntil smooth and elastic

Pain au noix myfavouritepastime.comPlace the dough in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in bulk.

Pain au noix myfavouritepastime.comTurn the dough on a lightly floured surface and gently knock back. Stretch out or pat the dough into a circle and sprinkle the nuts into the circle. Gently press the nuts into the dough, working them in gently,

Pain au noix myfavouritepastime.comthen form into a ball and let it rest in the oiled bowl for 30 minutes.

Pain au noix myfavouritepastime.comTurn the dough onto a lightly floured surface and divide into two equal pieces. Shape each piece into a ball and press to form a diameter of about 5½ inches. Place on prepared baking sheet, cover with a cling film or polythene bag and leave in a warm place for 45 minutes or until doubled in size.

Pain au noix myfavouritepastime.comUsing a sharp knife, make three slashes on the top of each dough

Pain au noix myfavouritepastime.comand bake 25- 5 minutes or util the loaves sound hollow when tapped on the base. Transfer to a wire rack to cool.

Pain au noix myfavouritepastime.comServe warm or cold

Pain au noix myfavouritepastime.comThis bread is great, served with soft cheese

Pain au noix myfavouritepastime.com

Pain au noix

Preparation time: 45 minutes; Standing time: 2½ hours; Baking time: 25-35 minutes; Makes: 2 small loaves

Ingredients

  • 50g (2oz, ½ stick) butter
  • 225g (8oz) all-purpose, white flour
  • 225g (8oz) wholewheat flour
  • 15ml (1 tablespoon) brown sugar
  • 1-1½ teaspoons salt
  • 1½ teaspoons Fleischmanns instant yeast
  • 330ml (1 cup + 5 tablespoons) milk
  • 175g (6oz) walnuts

Instructions

  1. Line one large baking sheet with parchment and sprinkle a little cornmeal (maize flour). Preheat the oven to 425°F (220°C) 10 minutes before baking.
  2. Heat butter in a small pan over high heat until melted and starting to turn brown, then set aside to cool.
  3. Sift the flours, sugar, salt and yeast in a large bowl and make a well in the centre. Add the milk, then, the cool melted butter, through a fine strainer into the well.Using a metal spoon, gradually mix in the flour to make a moist soft dough. (if it seems dry add more milk, a spoonful at a time)
  4. Knead the dough on a lightly floured surface for 10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, cover with cling film and leave in a warm place for 1 hour or until doubled in bulk.
  5. Turn the dough on a lightly floured surface and gently knock back. Stretch out or pat the dough into a circle and sprinkle the nuts into the circle. Gently press the nuts into the dough, working them in gently, then form into a ball and let it rest in the oiled bowl for 30 minutes.
  6. Turn the dough onto a lightly floured surface and divide into two equal pieces. Shape each piece into a ball and press to form a diameter of about 5½ inches. Place on prepared baking sheets, cover with a cling film or polythene bag and leave in a warm place for 45 minutes or until doubled in size.
  7. Using a sharp knife, make three slashes on the top of each dough and bake 25-30 minutes or until the loaves sound hollow when tapped on the base. Transfer to a wire rack to cool.

Points to Note

  1. Please not I added white and wholewheat flour in the ratio of 2:1

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

17 thoughts

        1. Omg how did it go? I hope you liked it the way I did. Please give me a feedback! Wish you a pleasant week!
          Liz

    1. Do you really think so? We’ll my kids don’t like nutty breads so I basically ate it over three days, by myself. It was great while it lasted!
      Liz

  1. My goodness, you are a busy girl with all these recipes you are producing lately. I’m a bread freak so this one appeals to me, except….I’m not crazy about walnuts but I would probably substitute pecans. Same difference really I guess. It looks fabulous Liz! I can almost smell it baking. Makes me want to rush into kitchen and make it! Hot cross buns on my horizon soon – just in time for Easter! How are things with you?

    1. Things are good. Was away in Toronto the whole weekend for a tournament. You can always sub with pecans since they’re both soft nuts. I love, love,love walnuts. Pecans too but I love walnuts more. Have a great week , Sandy and thanks for stopping by.
      Liz

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