Wholemeal Walnut Bread_An Easy, Nutritious Homemade Loaf

The aroma of freshly baked bread always carries something special with it a feeling of home, warmth and simple pleasures.

This loaf brings together a beautiful combination of seeds and grains, blending whole wheat, white and crushed rye flour into a rich, wholesome texture. Chopped walnuts add a gentle crunch and a subtle depth of flavor that makes every slice more satisfying.

It’s the kind of bread that feels timeless simple, nourishing and honest. Perfect with a little butter, homemade jam or just on its own, still warm from the oven.

Ingredients

• 425 ml warm water

• 3 tablespoons walnut oil

• 450 g whole wheat flour*

• 190–200 g white flour

• 40 g chopped walnuts

• 1 tablespoon sugar

• 1 tsp salt

• 3 tsp dry yeast

Method

1. Activate the yeast

Take about 50 ml from the total amount of water, pour it into a cup, add the sugar and yeast, and stir gently. Leave it in a warm place for a few minutes until it becomes foamy.

2. Make the dough

In a large bowl, combine the whole wheat and white flour with chopped walnuts and salt. Add the activated yeast, walnut oil and the remaining warm water. Knead into a smooth, soft dough. Cover with a clean kitchen towel and leave in a warm place until the dough doubles in size.

3. Shape the loaves

Transfer the risen dough onto a lightly floured surface and gently knead. Divide into two equal parts, shape into loaves and place them onto baking trays lined with parchment paper. Cover and let rest for another 30 minutes.

4. Bake

Preheat the oven to 180°C (350°F). Score the loaves with a sharp knife and bake for about 35 minutes, or until golden brown.

Tips

• The water should be warm, not hot, comfortably warm to the touch.

• If the yeast doesn’t foam, it’s not active and should be replaced.

• The dough should be soft and slightly sticky, avoid adding too much flour.

• For a crispier crust, place a small dish of water at the bottom of the oven while baking.

Note

For this recipe, I used whole wheat flour that already contains a mix of seeds and grains (sunflower, millet and flax), along with crushed rye flour.

If you can’t find this type of flour, you can easily make your own: combine whole wheat and rye flour (450 g total), add seeds of your choice and then include the white flour as listed in the recipe.

I’d love to see your version!

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Integralni Orahov Hleb

Postoje recepti koji nas vraćaju jednostavnosti onoj iskonskoj, domaćoj toplini koju samo miris sveže pečenog hleba može da probudi. Ovaj integralni orašasti hleb upravo je takav.

Fantastična kombinacija semenki i žitarica, uz spoj integralnog, belog i gnječenog raženog brašna, daje ovom hlebu bogatu teksturu i pun, zaokružen ukus. Seckani orasi dodaju blagu hrskavost i onu posebnu notu koja svaki zalogaj čini zanimljivijim.

Ovo je hleb koji podseća na stara vremena jednostavan, hranljiv i iskren. Savršen uz malo maslaca, domaći džem ili čak samo onako, još topao, isečen na debelu krišku.

Sastojci

• 425 ml tople vode

• 3 kašike orahovog ulja

• 450 g integralnog brašna*

• 190–200 g belog brašna

• 40 g seckanih oraha

• 1 kašika šećera

• 1 m.k. soli

• 3 m.k. suve germe

Priprema

1. Aktiviranje germe

Od ukupne količine vode odvojiti oko 50 ml, sipati u šolju, dodati šećer i germu. Lagano promešati i ostaviti nekoliko minuta na toplom mestu dok se ne zapeni.

2. Mešenje tjesta

U većoj posudi pomešati integralno i belo brašno sa seckanim orasima i solju. Dodati nadošlu germu, orahovo ulje i ostatak tople vode, pa zamesiti glatko, mekano tjesto. Pokriti čistom kuhinjskom krpom i ostaviti na toplom mestu da se tjesto udvostruči.

3. Oblikovanje

Nadošlo tjesto prebaciti na blago pobrašnjenu radnu površinu i lagano premesiti. Podeliti na dva jednaka dela, oblikovati vekne i prebaciti ih na plehove obložene papirom za pečenje. Pokriti i ostaviti da odmore još oko 30 minuta.

4. Pečenje

Rernu zagrejati na 180°C. Vekne zaseći oštrim nožem i peći oko 35 minuta, ili dok hleb ne dobije lepu, zlatno-smeđu koru.

Saveti

• Voda treba da bude topla, ali ne vrela, idealno mlaka na dodir.

• Ako se germa ne zapeni, nije aktivna i treba je zameniti.

• Tjesto treba da bude mekano i blago lepljivo, ne dodavati previše brašna.

• Za hrskaviju koru, stavite malu posudu sa vodom na dno rerne tokom pečenja.

Napomena

Koristila sam integralno brašno koje već sadrži semenke i žitarice (suncokret, proso i lan), uz dodatak gnječenog raženog brašna. Ako ne možete pronaći takvu mešavinu, napravite je sami: pomešajte integralno i raženo brašno (ukupno 450g), dodajte semenke po želji, a zatim i količinu belog brašna iz recepta.

Ako isprobate ovaj recept, volela bih videti vašu verziju!

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