Name: Walnut Bread
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Yield: 2
Ingredients: 7 dl skimmed milk; 1 package fresh yeast; 2 tsp sugar; 2 tsp salt; 3 tbsp olive oil or rapeseed oil; 60 g quick-cook oat; 25 g wheat bran; 700 g wholegrain wheat flour; 150 g plain wheat flour; 100 g walnut halves or hazelnut; 2 tbsp lukewarm water

UntrainedChef

Tips from the kitchen

The milk temperature matters more than you'd think. Too hot and you kill the yeast, too cold and it won't activate properly. Dip a clean finger in — it should feel like a warm bath, not hot.
Wholegrain flour absorbs liquid slowly, so the dough will feel a bit sticky at first. Give it a full 8-10 minutes of kneading before you decide to add more flour. It firms up as the oats and bran hydrate.
Fold the walnuts in gently at the very end of kneading. If you throw them in too early, the mixer will break them down to crumbs and you lose that texture in the finished loaf.
The hollow tap test is the most reliable way to check doneness. Turn the loaf out of the tin at the 50-minute mark and knock the bottom with your knuckles. A dull thud means it needs a few more minutes. A clear hollow knock and you're done.
These loaves freeze brilliantly. Slice before freezing so you can pull out exactly what you need. A slice goes from frozen to toasted in about 4 minutes.

Ways to vary it

You can swap the walnuts for hazelnuts as the recipe suggests, or use a mix of both. Sunflower seeds or pumpkin seeds also work well folded into the dough if you want something a bit different.
For a slightly darker, more robust loaf, replace up to 100g of the wholegrain wheat flour with rye flour. It makes the crumb a little denser but adds a nice depth to the flavour.
If you want a softer crust, brush the tops with a little oil instead of water before baking. The water gives a slightly crispier finish, which is great for a cheese board loaf.

Storage & leftovers

Kept wrapped at room temperature, the loaves stay good for 3-4 days. They freeze well for up to 3 months. Slices can go straight from the freezer into the toaster, or thaw a whole loaf overnight at room temperature wrapped in a clean towel.

What to serve with it

Goes well with a cheese board, a bowl of soup, or just butter and a slice of brown cheese. It holds up to strong flavours, so don't be shy with the toppings.

By Untrained ChefPublished 7 July 2026