| Prep: 2 hours 20 mins | Cook: 30 mins – 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 315 | 10g | 1g | 50g |
| sugars | fibre | protein | salt |
| 2g | 3g | 9g | 0.60g |
About Pain aux Noix
There’s a bread that pertains the sanctity of the French patisserie. A delight that’s a classic among the Gallic table offerings and never fails to charm the taste buds. It’s the Pain aux Noix- a bread that is etched with tradition and simplicity, yet exudes a flavor profile that’s nothing less than extraordinary. The lavish nuttiness of walnuts, embedded in soft, moist crumbs, create a symphony that’s as soulful as a melody played on strings of a mandolin. Truly, the Pain aux Noix is a testament to the beauty that lies in the essence of simplicity. Visit here to know more about this delight.
The Pantheon of French Breads
France is well known for being the haven of breads. Each region, each town has its own variety that narrates a tale of tradition and culinary excellence. In the midst of this pantheon, the Pain aux Noix stands as a distinct character. Unlike the crusty baguettes or the flaky croissants, it adheres to a humble style sporting a golden crust and a soft crumb. It is similar to the Pain de Mie, yet the former woos with the added taste and crunch of walnuts.
A Complement to Many Dishes
The Pain aux Noix, despite its simplified elegance, acts as a suitable complement to a plethora of dishes. Its salt-and-nut exquisiteness forms beautiful counterpoints to the creaminess of French cheeses and cold cuts. Alternatively, it’s a delightful companion to a warm bowl of soup or a hearty salad. Some also love to turn it into a base for a tartine, heaped with tasty toppings. For more pairing ideas, feel free to check out this guide.
The Odyssey from Dough to Delight
It’s an intriguing journey this bread has, from beginning as just a combination of flour, yeast, salt, sugar and warm water to achieving a doughy consistency. The chopped walnuts join the party, and the melding begins. Post the kneading, rising and baking steps, the sight of a gleaming, warm Pain aux Noix straight from the oven is downright heartbreaking. The heady aroma is so inviting that it’s hard to resist the urge to tear a piece and relish. The making process, though somewhat time-consuming, is a joy in itself. If you’re willing to try your hands at it, here’s a recipe.
To conclude, the Pain aux Noix is more than just a bread, it’s a flavor-rich culinary experience harking back to the simplicity and wholesomeness of French countryside. There’s a rustic charm in every bite that reminds one of the art, the craft and the love that’s kneaded into it. So the next time you feel an urge to dabble with bread, why not let it be this?
What You’ll Need
- 1 and 1/2 cups warm water (110°F to 115°F)
- 2 teaspoons sugar
- 2 teaspoons active dry yeast
- 3 and 1/2 cups all-purpose flour
- 1 and 1/2 teaspoons salt
- 1 cup chopped walnuts
- 1 tablespoon vegetable oil for greasing the pan
- 1 large egg (for egg wash)
Method
Step One
In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the water and let stand for about 5 minutes, until the yeast is foamy and dissolved.
Step Two
Stir in the all-purpose flour and salt into the yeast mixture. Knead the dough on a lightly floured surface for about 10 minutes or until the dough is smooth and elastic.
Step Three
Fold in the chopped walnuts to the dough and knead it again lightly until the nuts are evenly distributed throughout the dough.
Step Four
Lightly grease a large bowl with some vegetable oil. Place the dough in the bowl, cover it with a clean tea towel and let it rise in a warm place for about 1 to 2 hours, or until it doubles in size.
Step Five
After the dough has risen, preheat your oven to 375°F (190°C). Grease a baking sheet with the remaining vegetable oil.
Step Six
Punch down the dough on a lightly floured surface and shape it into a loaf. Place the loaf on the prepared baking sheet.
Step Seven
Beat the large egg in a small bowl and brush it over the top of the loaf to create an egg wash. This will give the bread a golden brown color when baked.
Step Eight
Bake the bread in the preheated oven for about 35 to 45 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
Let the bread cool before slicing. Enjoy your homemade Pain aux Noix!
