Pain Aux Noix (walnut Bread) Recipe
Ours includes both whole and ground roasted walnuts fully infusing the bread with a rich walnut flavor.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Finish / Optional
Method
Dough
- 1
Prepare nuts
If walnuts are not already roasted, spread about 1 1/4 cups walnuts on a baking sheet and roast at 350°F (175°C) for 8–10 minutes until fragrant and lightly browned. Let cool. Reserve 1 cup roughly chopped walnuts and pulse 1/2 cup in a food processor until a coarse meal (not paste).
- 2
Mix dry ingredients
In the bowl of a stand mixer fitted with the dough hook (or in a large bowl for hand mixing), combine 4 cups bread flour, 2 tsp instant yeast, 2 tsp fine sea salt, and 1 tbsp granulated sugar. Whisk briefly to distribute ingredients evenly.
- 3
Combine wet ingredients
In a separate measuring cup or bowl, combine 1 1/4 cups warm water and 1/2 cup warm whole milk (both about 105–115°F / 40–46°C). Add 2 tbsp melted cooled unsalted butter and stir to combine.
- 4
Form the dough
With the mixer running on low, slowly add the warm liquid to the dry ingredients until a shaggy dough forms. Increase speed to medium-low and knead for about 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If kneading by hand, turn onto a lightly floured surface and knead 10–12 minutes.
- 5
Incorporate walnuts
With the mixer running on low, add the reserved 1 cup roughly chopped roasted walnuts plus the 1/2 cup ground roasted walnuts. Continue kneading 2–3 minutes (or knead by hand) until the nuts are evenly distributed throughout the dough. The dough will be slightly bumpy from the nuts.
- 6
Shaping & Baking
- 7
Pre-shape and rest
Gently deflate the risen dough on a lightly floured surface. Pre-shape into a round or oval and let rest, covered, for 10–15 minutes to relax the gluten.
- 8
Final shape
Form the dough into your desired loaf shape: a bâtard (oval) or round boule. If making a bâtard, roll gently into an oblong and tuck edges under to create surface tension. Place seam-side down on a parchment-lined baking sheet or in a lightly floured banneton/couche seam-side up. If using a banneton, dust with rice flour or flour to prevent sticking.
- 9
Second rise
Cover and proof for 30–50 minutes at room temperature until puffy and slightly risen (not necessarily doubled). For more flavor, you may refrigerate the shaped loaf, covered, overnight (8–12 hours) and bake cold the next day—bring straight from fridge to oven but add a few extra minutes to bake time.
- 10
Preheat oven
About 30 minutes before baking, preheat oven to 425°F (220°C). If using a baking stone, place it in the oven. Place a shallow metal pan on a lower rack for steam (optional).
- 11
Score and steam
If desired, lightly brush the loaf with egg wash (optional) and sprinkle 2 tbsp additional chopped walnuts on top. Using a sharp lame or serrated knife, make 2–3 slashes across the top about 1/4-inch deep to control expansion. Place loaf on the stone or baking sheet. Pour 1 cup hot water into the preheated shallow pan to create steam and quickly close the oven door.
- 12
Bake
Bake at 425°F (220°C) for 15 minutes with steam, then reduce heat to 400°F (200°C), remove the steam pan (carefully), and continue baking 15–25 minutes more until the crust is deep golden brown and an instant-read thermometer inserted into the center reads 200–205°F (93–96°C). Total bake time is typically 30–40 minutes depending on loaf size and oven.
- 13
Cool
Transfer the bread to a wire rack and let cool completely (at least 1 hour) before slicing so the crumb sets and flavors develop. If desired, sprinkle a pinch of coarse sea salt or flaked salt on top while still slightly warm.