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    Quick Bread with Toasted Walnuts

    Quick Bread with Toasted Walnuts

    Crispy crust, soft crumb, toasted walnuts inside - the aroma is incredible!

    Crispy crust, soft crumb, toasted walnuts inside - the aroma is incredible! I don't buy bread anymore because I can make these amazing walnut bread rolls at home. The secret is adding chopped walnuts to the dough during the folding process, which allows them to toast beautifully while baking, creating an incredible aroma and flavor.

    This no-knead recipe uses the simple "lift and slap" technique to develop perfect texture without traditional kneading. The walnuts add a delightful crunch and nutty flavor that pairs beautifully with the soft, airy interior. Watch the video below to see the exact folding technique and how to incorporate the walnuts evenly throughout the dough.

    Follow along to see how to fold in the walnuts and shape these beautiful rolls!

    Ingredients

    • 220 ml Water(1 cup)
    • 4 g Fresh yeast(1 tsp, or 2g dry yeast (½ tsp))
    • 4 g Sugar(1 tsp, optional)
    • 320 g Bread flour(2 ½ cups, plus extra for dusting)
    • 6 g Salt(1 tsp)
    • 40 g Walnuts(⅓ cup, chopped)

    Step-by-Step Instructions

    1. 1
      Mix the dough: In a bowl, combine 220ml water, 4g fresh yeast, and 4g sugar (optional). Mix until dissolved. Add 320g bread flour and 6g salt. Mix until there's no dry flour visible - no kneading needed.
    2. 2
      First stretch and fold with walnuts: Cover and let rest for 30 minutes. Chop 40g walnuts and add to the dough. With a wet hand, stretch the 4 sides of the dough and fold each to the center, incorporating the walnuts. Lift the dough and slap it back.
      Timer Available:First Rest (30:00)
    3. 3
      Second stretch and fold: Cover and let rest for another 30 minutes. Repeat the stretching and folding. Lift and slap again.
      Timer Available:Second Rest (30:00)
    4. 4
      Main rise: Let rise for 2 hours or until the dough doubles in size.
      Timer Available:Main Rise (2:00:00)
    5. 5
      Divide and pre-shape: Sprinkle flour on work surface. Fold the dough so it's easier to cut, then cut into 6 equal parts. Take each segment, roll it, and make it into a ball by rubbing against the work surface to seal. Optional: Let rest for 10 minutes.
    6. 6
      Final shaping: Flatten each ball, roll and press down with your fingers. Seal the edge and place on tray seam-side down.
    7. 7
      Final rise: Cover with a towel and let rise for 30 minutes.
      Timer Available:Final Rise (30:00)
    8. 8
      Score and prepare: Lightly sprinkle flour over the breads and smooth it with your hand. Score the bread with a sharp blade or knife. Sprinkle a little water between the breads and cover with another tray.
    9. 9
      Bake: Bake at 450°F (230°C) for 20 minutes covered. Remove the top tray and bake for 10 more minutes at 390°F (200°C) until golden and crispy.
      450°F (230°C), then 390°F (200°C)
      Timer Available:Baking Time (30:00)
    10. 10
      Cool and serve: Remove from oven. The aroma is INCREDIBLE! When you break these open, they sing beautifully. Crunchy crust outside, soft inside with toasted walnuts throughout!
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    The aroma is INCREDIBLE! When you break these open, they sing beautifully. The crust is crunchy outside, while the inside stays incredibly soft. The walnuts become toasted during baking, adding an incredibly flavorful, nutty dimension to every bite. Perfect with butter or on their own!

    Watch the Video Tutorial

    See every step in action! Follow along with the complete video guide for perfect results.

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