Gluten-Free Walnut Bread
A gluten-free, light textured walnut bread with a chewy crust.
Servings 12
Cost 5
Ingredients
- 160 grams King Arthur brand gluten-free bread flour
- 2 teaspoons sugar
- ½ teaspoon salt
- 1 ⅛ teaspoon quick rising yeast
- 2 tablespoons walnut oil melted
- ½ cup warm milk (125 degrees F) plus an extra 2 tablespoons
- ½ cup chopped walnuts
Instructions
- Combine flour, sugar, salt and yeast in the bowl of a stand mixer.
- Add warm milk and begin to stir, then gradually add walnut oil. Mixture should be rather soft at this point.
- Using the paddle attachment, beat until well blended. Dough should be sticky. Scrape to the center of the bowl, cover and let stand for about 10 minutes.
- Scatter toasted walnuts on a pastry mat. Scrape the dough onto the walnuts and push down so that dough picks up the nuts. Fold it over on itself. It sticky, put a little walnut oil on you fingers. Press down again, picking up any stray nuts, then fold over. Repeat about 3 times, then shape into a ball.
- Place dough in a medium size bowl lined with a square of parchment paper and a little more oil or cooking spray, turning to coat top.
- Cover and let rise in a warm place for about 35 minutes or until it has risen (it won't quite double).
- Meanwhile, put a Dutch oven and its lid (an oven-proof one, of course) on the the lower third rack of the oven. Shut the door and preheat to 450 degrees F.
- When dough has risen, remove hot pot from the oven. Carefully lift dough using the parchment as a handle. Drop parchment and dough into hot pot, then cover and carefully transfer back to the oven.
- Bake at 450, covered, for 30 minutes. Remove lid from pot, reduce heat to 375 degrees F and bake for another 10 minutes uncovered or until bread registers about 205 degrees F.
- Let cool completely, then slice.