Inside A German Bakery: A nutty walnut bread

Monday, July 30, 2007

Posted by Meeta K

walnut bread (01)

Today's speciality at the DT bakery is the Walnut bread. A lovely nutty and moist bread that tastes fantastic with sweet and with savory spreads.

If one would like to get their hands on this particular bread they need to order it in advance. It's that popular.

I can understand why too. It's made with spelt flour, but it’s not too dense and has a generous helping of walnuts for that extra crunch.

My baker is a clever man. He has four to five different types of breads that he keeps totally exclusive. They are only baked in small amounts and just once a week. Each weekday he offers a different type of bread. So, Tuesdays is the day you can get your hands on the walnut bread. When they have all been sold out for the day, he does not bake an extra batch. This way he manages to keep these breads on the top 5 of everyone’s list. People really rush to buy these top of the rank breads. As a matter of fact if you want to get your hands on one of these breads in time (and you forgot to reserve one on the day before), you’ll have to go there early in the morning. It is not uncommon that you’ll have to wait in a pretty long line to get served.

Well you all do not need to wait in any line. I am passing the recipe on to you right here! Hope you enjoy it.

walnut bread (02)

Walnut Spelt Bread

600g fine spelt flour
½ cube yeast
½ teaspoon honey
100 ml warm water
200 ml warm milk
100 g butter – melted
2 teaspoons flour
½ teaspoon of fine dried herbs
200 g walnuts – coarsely chopped
handful flour

Preheat oven at 200C.

Mix the spelt flour with the yeast, honey, water, and 2/3 of the butter in a large bowl until the ingredients have incorporated well. Place in a warm place and allow to rise for approx. 40 minutes.

Knead once again, punching the dough with your hands. In a small bowl place the handful of flour and coat the walnuts with it. Now work the nuts into the dough. Put the dough into a loaf pan and allow to rise until it has doubled in size.

Place the loaf tin into the oven and bake for 40 minutes. Take out and pour the rest of the butter over the top, then bake again for 10 minutes.

Mr. Becker said there are some variations to his recipe here, but this should work really well in conventional everyday home ovens.

My favorite spread on this bread is one I got form my WeightWatchers cookbook. It’s a lovely Carrot Ginger Spread. The aromatic flavors of the ginger rally harmonizes perfectly with the nutty bread.

Carrot Ginger Spread
5 medium carrots – peeled and cut into large pieces
1 shallot – peeled and cut into pieces
2 pieces ginger -about 1 by 1 1/2 inches each - peeled
2 tablespoons low-sodium soy sauce
2 tablespoons water
1 tablespoon rice vinegar
1 tablespoon vegetable oil.

Toss all the ingredients into a food processor and pulse to a paste.

This tastes awesome just plain but I also love it with some tuna salad.

Hope you enjoy bread baking this week ;-)! If not I wish you all a great start to your week!

Are you interested in contributing to The Daily Tiffin? Drop us an email: We look forward to hearing your ideas.

This Post was written by Meeta from What's For Lunch, Honey?


spelt is a wonderful grain. great combo with walnuts.

bee said...
July 30, 2007 at 7:19:00 PM GMT+2  

Looks like a bread full of nutrition!

Poonam said...
July 30, 2007 at 7:22:00 PM GMT+2 are one lucky girl to have a baker like that close by...and you are no less baker yourself...great job...bread looks so good...


Srivalli said...
July 31, 2007 at 9:50:00 AM GMT+2  

walnut bread is one of my favourites - i'm especially fond of it with blue cheese and chutney

abby said...
July 31, 2007 at 4:29:00 PM GMT+2  

is spelt bitter, meeta? never seen this kind of bread here.

Mallugirl said...
August 2, 2007 at 2:22:00 PM GMT+2  

Thanks everyone. This bread is really great.

Shaheen, spelt is not bitter at all. It's like a grain a little bigger then sesame seeds. It is gounded to make the flour.

Meeta said...
August 3, 2007 at 3:50:00 PM GMT+2  

Post a Comment