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Wholemeal walnut loaf

Name: Wholemeal walnut loaf
Yield: 1 round loaf, about 16 slices
Cuisine: International
Ingredients: 350 g Strong wholemeal wheat flour; 150 g Strong white bread flour; 350 g Water At room temperature.; 10 g Fine salt; 7 g Instant dried yeast; 40 g Unsalted butter Softened.; 150 g Walnut pieces Unsalted, chopped into small pieces.; 30 g Walnut oil; 20 g Flour for shaping Use sparingly.

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Baking time: 40–50 min
Cuisine / style: International

International · Wholegrain bread

Wholemeal walnut loaf

A round wholemeal loaf with walnut pieces and a little walnut oil. The nuts are folded in after the first rise to preserve the developed dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	350 g
Dough	Strong white bread flour	150 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	40 g	Softened.
Inclusions	Walnut pieces	150 g	Unsalted, chopped into small pieces.
Dough	Walnut oil	30 g
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Time & temperature

Baking temperature: 210°C conventional
Baking time: 40–50 min

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Plan for: 395 min total; 40 min active

Method

01 · Hydrate the flours and rest
22–25 min
Use: Strong wholemeal wheat flour; Strong white bread flour; Water; Fine salt; Instant dried yeast
Mix both dough flours with the water, salt and yeast until no dry flour remains. Cover and leave for 20 minutes.
Ready when: The rough dough softens as the wholemeal flour hydrates.
01 HydrateMix and rest the wholemeal dough.
02 · Develop the dough with its measured fats
10–13 min
Use: Unsalted butter; Walnut oil
Knead in the softened butter and walnut oil. Continue for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Ready when: The dough is smooth and elastic enough to stretch without breaking immediately.
02 KneadKnead in the butter and walnut oil.
03 · Let the dough rise
60–90 min
Use:
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Ready when: The dough is aerated and roughly doubled in volume.
03 Bulk RiseLet the dough rise until roughly doubled.
04 · Fold in the walnuts
3–5 min
Use: Walnut pieces
Gently press the dough into a thick rectangle. Scatter over the walnuts, fold the dough around them and knead gently for 2–3 minutes to distribute them.
Ready when: The additions are spread through the dough without large unmixed pockets.
04 Add InclusionsFold in the chopped walnuts.
05 · Shape one round loaf
8–12 min
Use: Flour for shaping
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Bring the dough edges underneath to make one round loaf about 18 cm across. Put it seam-side down on the tray and dust the top lightly.
Ready when: The round holds its shape and has a smooth, tensioned surface.
05 ShapeShape one round loaf.
06 · Proof and heat the oven
45–75 min
Use:
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 210°C conventional during the final 20 minutes.
Ready when: The dough is puffy and a light fingertip dent fills slowly.
06 ProofProof until puffy.
07 · Bake until the bread centre is set
40–50 min
Use:
Use a sharp knife to cut a cross about 5 mm deep in the top. Bake for 40–50 minutes. Cover loosely with foil if the surface darkens early. Check the centre of a thick section with a probe, avoiding a nut.
Ready when: The bread reaches about 95°C and its base is firm and browned.
07 BakeScore a cross and bake until browned.
08 · Cool fully before slicing
120 min
Use:
Move the bread to a rack and cool for at least 2 hours before slicing or wrapping.
Ready when: The centre is cool and the crumb holds together around the additions.
08 CoolCool fully on a rack before slicing.

What to look for

Stage	Look / feel for	Needs attention
Hydrate the flours and rest	The rough dough softens as the wholemeal flour hydrates.
Develop the dough with its measured fats	The dough is smooth and elastic enough to stretch without breaking immediately.
Let the dough rise	The dough is aerated and roughly doubled in volume.
Fold in the walnuts	The additions are spread through the dough without large unmixed pockets.
Shape one round loaf	The round holds its shape and has a smooth, tensioned surface.
Proof and heat the oven	The dough is puffy and a light fingertip dent fills slowly.
Bake until the bread centre is set	The bread reaches about 95°C and its base is firm and browned.
Cool fully before slicing	The centre is cool and the crumb holds together around the additions.

Troubleshooting

If you see this	Likely cause	What to do now	Next time
Nut pieces tear the dough during shaping.	The pieces are large or the dough is stretched too tightly.	Tuck exposed pieces inside and pinch small tears closed.	Chop walnuts into small pieces and fold them in gently.
The top colours before the middle cooks.	Exposed additions brown faster than the loaf centre.	Cover loosely with foil and continue until the bread reaches the stated centre cue.	Keep most additions inside the dough and check near the lower baking time.

Storage: Wrap only when fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast slices that have firmed.; Contains: wheat, milk, walnuts.; This Nepedia version has not been kitchen-tested.

Ingredient choices & substitutions

No brand is specified.

Match the ingredient’s function and weight. See the flour, gluten, yeast and salt guide.

Other approaches to this recipe

Cook / recipe	Use	What differs

The working ingredients and method form one recipe. Different formulas are compared without averaging their quantities or rise schedules.

Two slices beside a shortened round wholemeal loaf reveal walnut pieces throughout the crumb. — Wholemeal walnut loaf, ready to slice.

Recipe

Wholemeal walnut loaf

A round wholemeal loaf with walnut pieces and a little walnut oil. The nuts are folded in after the first rise to preserve the developed dough.

Include step photos when printing

Ingredients

Group	Ingredient	Amount	Preparation
Dough	Strong wholemeal wheat flour	350 g
Dough	Strong white bread flour	150 g
Dough	Water	350 g	At room temperature.
Dough	Fine salt	10 g
Dough	Instant dried yeast	7 g
Dough	Unsalted butter	40 g	Softened.
Inclusions	Walnut pieces	150 g	Unsalted, chopped into small pieces.
Dough	Walnut oil	30 g
Handling	Flour for shaping	20 g	Use sparingly.

Tools & alternatives

Utensil checklist

Tick the tools you have ready. Choose the recommended tool or its workaround; keep the specified pan size and heat rating.

Recommended Tools Regular Baker	Casual Baker Workarounds Hacks
Digital kitchen scale	Borrow a suitable scale for the gram amounts. Use measuring cups only where a volume is provided; fluff flour, spoon it in and level without packing.
Bowl and cover	Use a clean food-safe bowl with enough headroom for mixing or rising. For whipped whites, keep it free of grease.
Bench scraper	Use a firm food-safe spatula for lifting dough, or a kitchen knife for dividing it. Avoid sharp edges on nonstick surfaces.
Stand mixer with dough hook	Use a large bowl, sturdy spoon and hand kneading. Follow the dough’s smoothness and stretch cues; it may take longer.
Baking tray	Use an existing pan of the same dimensions, depth and material where possible. A different size changes thickness and cooking time; do not fill a smaller pan with the full batch.
30×40 cm	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Baking paper	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Sharp knife	A clean, sharp kitchen knife is enough; use a serrated knife where the method calls for one.
Foil if needed	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Oven gloves	Use the equivalent utensil you already own, matching its size, material and heat rating to the method.
Cooling rack	Set a clean, cool wire trivet over a tray. Let air reach underneath; a flat plate can trap steam.

Timing & recipe details

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Allow: 395 min total; 40 min active

How do I make it?

Hydrate the flours and rest
22–25 min
Mix both dough flours with the water, salt and yeast until no dry flour remains. Cover and leave for 20 minutes.
Mix and rest the wholemeal dough.
Ready when: The rough dough softens as the wholemeal flour hydrates.
Develop the dough with its measured fats
10–13 min
Knead in the softened butter and walnut oil. Continue for 8–10 minutes by hand or with a dough hook at the machine’s recommended speed.
Knead in the butter and walnut oil.
Ready when: The dough is smooth and elastic enough to stretch without breaking immediately.
Let the dough rise
60–90 min
Cover the bowl and leave at 22–24°C for 60–90 minutes.
Let the dough rise until roughly doubled.
Ready when: The dough is aerated and roughly doubled in volume.
Fold in the walnuts
3–5 min
Gently press the dough into a thick rectangle. Scatter over the walnuts, fold the dough around them and knead gently for 2–3 minutes to distribute them.
Fold in the chopped walnuts.
Ready when: The additions are spread through the dough without large unmixed pockets.
Shape one round loaf
8–12 min
Line a 30×40 cm tray with baking paper. Use the shaping flour sparingly. Bring the dough edges underneath to make one round loaf about 18 cm across. Put it seam-side down on the tray and dust the top lightly.
Shape one round loaf.
Ready when: The round holds its shape and has a smooth, tensioned surface.
Proof and heat the oven
45–75 min
Cover loosely and leave at 22–24°C for 45–75 minutes. Heat the oven to 210°C conventional during the final 20 minutes.
Proof until puffy.
Ready when: The dough is puffy and a light fingertip dent fills slowly.
Bake until the bread centre is set
40–50 min
Use a sharp knife to cut a cross about 5 mm deep in the top. Bake for 40–50 minutes. Cover loosely with foil if the surface darkens early. Check the centre of a thick section with a probe, avoiding a nut.
Score a cross and bake until browned.
Ready when: The bread reaches about 95°C and its base is firm and browned.
Cool fully before slicing
120 min
Move the bread to a rack and cool for at least 2 hours before slicing or wrapping.
Cool fully on a rack before slicing.
Ready when: The centre is cool and the crumb holds together around the additions.

What can go wrong, and how can I fix it?

What you notice	Likely cause	What to do
Nut pieces tear the dough during shaping.	The pieces are large or the dough is stretched too tightly.	Tuck exposed pieces inside and pinch small tears closed. Chop walnuts into small pieces and fold them in gently.
The top colours before the middle cooks.	Exposed additions brown faster than the loaf centre.	Cover loosely with foil and continue until the bread reaches the stated centre cue. Keep most additions inside the dough and check near the lower baking time.

Useful recipe notes

Storage: Wrap only when fully cool and keep in a cool dry place for up to 3 days. Freeze wrapped slices for up to 2 months. Toast slices that have firmed.

Contains: wheat, milk, walnuts.

This Nepedia version has not been kitchen-tested.

See the detailed method and ratios in , or follow ingredients through the .

Ingredient proportions & recipe details

Wholemeal walnut loaf at a glance

Makes: 1 round loaf, about 16 slices
Heat: 210°C conventional
Baking time: 40–50 min
Cuisine / style: International
Leavening: Yeast
Bulk fermentation (including folding): 60–90 min · The dough is aerated and roughly doubled in volume.

How do the ingredient proportions compare?

Percentages compare each listed weight with the combined flour weight (100%). These are ingredient ratios, not dough hydration; milk, eggs and fillings contain other ingredients as well as water.

Formula component	Grams	Flour = 100%
Strong wholemeal wheat flour	350 g	70%
Strong white bread flour	150 g	30%
Water	350 g	70%
Fine salt	10 g	2%
Instant dried yeast	7 g	1.4%
Unsalted butter	40 g	8%
Walnut pieces	150 g	30%
Walnut oil	30 g	6%

Method

01 · Hydrate the flours and rest

02 · Develop the dough with its measured fats

03 · Let the dough rise

04 · Fold in the walnuts

05 · Shape one round loaf

06 · Proof and heat the oven

07 · Bake until the bread centre is set

08 · Cool fully before slicing

What to look for

Troubleshooting

How do I make it?

Hydrate the flours and rest

Develop the dough with its measured fats

Let the dough rise

Fold in the walnuts

Shape one round loaf

Proof and heat the oven

Bake until the bread centre is set

Cool fully before slicing

What can go wrong, and how can I fix it?

Wholemeal walnut loaf at a glance