Five-Grain Walnut Bread

Italian Five-Grain Walnut Bread Sliced

This five-grain walnut bread marks a year of bread baking with others equally passionate about the craft. Who knew that people actually took time to master a recipe, take photos, and share knowledge with like-minded folks? I’m now convinced that you can find anything on the interwebs.

What started off as an occasional substitution for rice has turned into a full-blown obsession. A quick review reveals that about one-third of my short history of blathering is bread-related. I learn something new with each post and yet I still don’t know how to pronounce Sûkerbôlle. Help?

As Tanna pointed out, this five-grain walnut bread is technically a four-grain. All-purpose flour and whole wheat flour, both milled from the same grain, somehow clocked in for two. The other flours are oat, rye, and brown rice. I replaced the oat flour with cornmeal for additional crunch here and there.

Slicing the freshly baked loaf releases a heady scent of toasted walnuts and grains. Even without additional fat or sugar, the bread seemed moist (probably because of the rye flour) and a bit sweet (probably from the brown rice).


recipe adapted from Carol Field’s The Italian Baker via My Kitchen in Half Cups
Yeastspotting at Wild Yeast Blog

Pane ai Cinque Cereali con Noci
Five-Grain Bread with Walnuts

makes two 9 x 5 inch loaves

Italian Five-Grain Walnut Bread Crust

Ingredients              Volume          Ounces          Grams
all-purpose flour         3 3/4 cups         17.6          500
oat flour                 1 1/4 cups          4.4          125
rye flour          1 cup plus 2 tbsp          4.4          125
whole wheat flour  1 cup less 1 tbsp          4.4          125
brown rice flour            3/4 cup           4.4          125
salt                  1 heaping tbsp          0.7           20
instant yeast                 1 tbsp          0.3            9
water, room temperature   3 1/4 cups         26.0          737

walnuts, lightly toasted      3 cups         10.6          300

Notes:

  • Try replacing any of the oat, rye, whole wheat, or brown rice flours with other grains or meals. Use a comparable amount by weight.  I used cornmeal instead of oat flour, hence, the yellow flecks in the crumb.

Special Equipment:

Directions:

Mix             In a large bowl, whisk together all of the flours, salt,
                and yeast. Add the water and mix until a shaggy ball of
                dough is formed.

Knead           2 to 3 minutes, until the flour is thoroughly hydrated.
                The dough will be very sticky at this point.

Rest            Cover with plastic wrap or a damp towel and let stand
                at room temperature for about 30 minutes.

Knead           8 to 10 minutes, until a smooth and slightly sticky
                ball of dough is formed.

                Add the walnuts towards the end of kneading. Gently
                fold the dough over itself until the walnuts are
                evenly incorporated.

Bulk Ferment    60 minutes at room temperature, or until doubled in
                size

Divide          2 pieces

Rest            10 minutes

Shape           loaf pan shape, in a greased 9 x 5 inch loaf pan
Italian Five-Grain Walnut Bread Shaped
Final Proof     45 to 60 minutes at room temperature, until about 1 1/2
                times its size

Score (optional)

Steam           1 cup of boiling water poured in a heavy steam pan
                (preferably cast iron)

Bake            Bake for 20 minutes at 400ºF / 205ºC. Rotate the loaves
                and bake for another 20 to 30 minutes. The loaf will
                register 205ºF / 91ºC in the center when done.

Cool            At least 1 hour

Italian Five-Grain Walnut Bread Crumb
Five-Grain Walnut Bread Crumb.

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37 Responses to “Five-Grain Walnut Bread”

  1. Rosa says:

    What a gorgeous bread! It looks very flavorful! Mmmhhh, with some good Brie cheese, it must be delicious…

    Cheers,

    Rosa

  2. snookydoodle says:

    How nice! This looks delcious. I love the wolnut showing through and the little yellow flecks of polenta. very interesting :)

  3. MyKitchenInHalfCups says:

    Yes, who knew there were yeast nuts like us!
    Thanks so very much for baking with us again Jude!
    LOVE that you left the nuts so big, that crunch was so good.

  4. MyKitchenInHalfCups says:

    Oh, and I still may not be able to pronounce Sûkerbôlle but I have no problem baking or eating it ;0)

  5. Catofstripes says:

    Congratulations on a year of dedication. Love reading about it, should try harder myself ;-)

  6. Jennifer says:

    I love hearty multi grain breads! This looks wonderful!

  7. Caitlin says:

    Glad you pulled this one out in time (even if “in time” was just barely :P ). It looks fabulous! And yes, if you’re being nitpicky, there are only four grains. Details.

  8. lisaiscooking says:

    That’s a great looking loaf. Love the big pieces of walnuts!

  9. YeastSpotting February 27, 2009 | Wild Yeast says:

    [...] Italian Five-Grain Walnut Bread [...]

  10. Susan/Wild Yeast says:

    I love those yellow cornmeal flecks! Walnut bread is one of my favorites.

  11. Claire says:

    What an interesting blend of grains! It looks remarkably light for such a grainy bread too. Beautiful job!

  12. Maggie says:

    HOW is your bread always so fluffy looking?? Mine is dense (which I like, but I’d love to be able to master fluffy).

  13. katie says:

    Oh. My. That is gorgeous!!!!!

  14. Mike says:

    That looks awesome and I like the yellow specks of cornmeal throughout–it definitely adds some character.

  15. The Duo Dishes says:

    We would ruin the health factor of this by adding lashings of butter. Hope that’s OK because it looks too good to not have butter!

  16. Cynthia says:

    Would you slap my wrist if I just pick out all the walnuts and eat them? :)

  17. Nancy (n.o.e.) says:

    Your cornmeal substitution looks interesting – and delicious. I thought this bread was so good, especially with cheese! I have a long way to go, but yeast is definitely seductive…
    Nancy

  18. zorra says:

    Great idea to add cornmeal. Lovely loaf!

  19. Lori says:

    Jude, this loaf looks wonderful. A nice breakfast bread! I could put some pumpkin butter on it and so enjoy it!

  20. grace says:

    five grains, eh? yeah, four is too few and six is just superfluous. :) seriously, the amount of walnuts in this bread is amazing!

  21. Lien says:

    Your loaves look so great. I love those larger chuncks of walnut when you slice the bread.

  22. breadchick says:

    Now how did I miss your joining us for our one year bread?!

    So pretty with all those walnut goodness.

  23. Tanna, toasting the walnuts make such a huge difference. Thanks for the recipe!

    Caitlin, I’m always late. Had to beg Tanna to let me in.

    Maggie, luck and a really hot oven :)

  24. Jamie says:

    Wowee! Your bread looks great! I love the whole walnut pieces (can pieces be whole?), it really makes me want to bite right into a slice. Beautiful!

  25. Girl Japan says:

    The bread.. full of rustic flavors and the photo is stunning, I am a huge lover of breads with nuts, lightly toasted.. YUM!!!!

  26. Maggie says:

    Beautiful bread, I really like the cross hatches on the top of the loaf. I have to start scoring my sandwich loaves. And the walnuts look huge!

  27. Six Grain Bread « A Bread A Day says:

    [...] Grain Bread Adapted from Apple Pie, Patis, & Pâté Makes two 9 x 5 inch [...]

  28. BRENDA DENNISON says:

    I didn’y understand the reference to steam and I would love to make this bread. Do you bake it with a pot of water in the same oven or in a large bath?

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