Bread And Nuts Recipe

Bloom yeast

In a small bowl, combine warm water (about 105–115°F / 40–46°C), active dry yeast, and granulated sugar. Stir gently and let sit 5–10 minutes until foamy. If mixture does not foam, yeast may be inactive—start again with fresh yeast.

Mix dough

In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the foamed yeast mixture and olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium speed for 6–7 minutes. The dough should be slightly tacky but not sticky; add up to 2 tablespoons extra flour if excessively sticky.

First rise

Lightly oil a clean bowl, place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free place until doubled in size, about 1 to 1½ hours.

Prepare nuts

While dough is rising, roughly chop the mixed nuts if not already chopped. Toast them in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and let cool slightly.

Combine honey and dried fruit (optional)

If using dried cranberries or raisins, toss them with the honey to lightly coat; this will help them distribute through the dough and add slight sweetness.

Degas and incorporate nuts

After the dough has doubled, turn it out onto a lightly floured surface and gently press to deflate. Flatten into a rectangle about 8x10 inches. Evenly scatter the toasted nuts and the honey-coated dried fruit over the dough. Fold the dough over the fillings and gently knead 6–8 times until the nuts and fruit are evenly distributed. Be careful not to overwork and crush nuts too finely.

Shape loaf

Shape the dough into a tight loaf by rolling it up or form into a round boule, depending on your preference. Place loaf into a lightly greased 9x5-inch loaf pan or onto a parchment-lined baking sheet if making a free-form loaf.

Second rise

Cover the shaped loaf lightly with plastic wrap or a damp towel and let it rise until puffy and nearly doubled, about 45–60 minutes.

Preheat oven and finish

Preheat the oven to 375°F (190°C) about 20 minutes before the end of the second rise. Brush the top of the loaf lightly with melted butter (optional) and sprinkle with coarse sea salt and a few extra chopped nuts for visual appeal.

Bake

Bake the loaf in the preheated oven for 30–35 minutes, or until the crust is golden brown and the internal temperature reaches 190–200°F (88–93°C). If the top browns too quickly, tent it with foil for the last 10 minutes.

Cool

Remove the bread from the oven and transfer to a wire rack. Let cool at least 30 minutes before slicing so the crumb sets. Serve with extra butter or honey if desired.