Breads & Pastries

French Walnut Bread (Pain aux Noix)

Name: French Walnut Bread (Pain aux Noix)
Prep time: 30 min
Cook time: 2 h 50 min
Total time: 3 h 20 min
Yield: 10 servings
Cuisine: French
Ingredients: 500 g All-purpose flour; 300 ml Warm water (105-115°F / 40-46°C); 7 g Active dry yeast; 10 g Salt; 150 g Walnuts, coarsely chopped; 1 tsp Honey or sugar (optional, for yeast); 1 tsp Olive oil (for bowl)

3h 20min10 servingsMedium350 cal

A rustic and flavorful French bread studded generously with crunchy walnuts, "Pain aux noix" offers a delightful balance of earthy nuttiness and a satisfying chewy crust. It's a versatile loaf, perfect for pairing with cheese, charcuterie, or simply enjoyed on its own. Pain aux noix, or walnut bread, has deep roots in French culinary tradition, particularly in regions known for walnut cultivation like Périgord. Historically, nuts were a readily available and nutritious addition to staple breads, providing a rich source of energy and flavor. This bread embodies the French appreciation for simple, high-quality ingredients transformed into comforting and elegant fare.

French breadartisan breadwalnutpain aux noixrustic

Instructions

1
Activate yeast: In a large bowl, combine warm water and honey or sugar. Sprinkle yeast over the top and let sit for 5-10 minutes until foamy.
2
Mix dough: Add flour and salt to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
3
Knead: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer for 6-8 minutes.
4
First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5
Add walnuts & shape: Gently deflate the dough. Turn it out onto a lightly floured surface and flatten slightly. Evenly distribute the chopped walnuts over the dough. Fold the dough over itself several times to incorporate the walnuts, then shape into a round or oval loaf.
6
Second rise: Place the shaped loaf on a baking sheet lined with parchment paper or in a proofing basket (banneton) dusted with flour. Cover loosely and let rise for another 45-60 minutes, or until noticeably puffed.
7
Preheat oven & score: While the dough is proofing, preheat your oven to 450°F (230°C) with a baking stone or heavy baking sheet inside, if using. Just before baking, lightly dust the top of the loaf with flour and score the top with a sharp knife or lame.
8
Bake: Carefully transfer the loaf to the preheated baking stone/sheet. For a crispier crust, place a shallow pan of hot water on the bottom rack of the oven to create steam. Bake for 30-35 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
9
Cool: Transfer the baked bread to a wire rack and let cool completely before slicing and serving.

Chef's Tips

•Storage: Store pain aux noix at room temperature in an airtight container or bread bag for up to 3-4 days. For longer storage, slice and freeze for up to 2 months, toasting slices as needed.
•Substitutions: Feel free to experiment with other nuts like pecans or hazelnuts, or add dried fruits such as cranberries or figs for a different flavor profile. A touch of rye flour (up to 25% of total flour) can also add depth.
•Serving Suggestion: Pain aux noix is exceptional with strong cheeses like Roquefort or Comté, alongside pâté or cured meats, or simply toasted with butter and jam for breakfast.
•Fun Fact: The French word "noix" specifically refers to walnuts, distinguishing them from other nuts. Walnut trees are widely cultivated in France, especially in the Dordogne region, which is famous for its walnuts and walnut oil.