Walnut and Seed Bread
Whole Grain Walnut Bread is a nourishing bread that combines whole grains and the crunch of walnuts, offering a delightful texture and a boost of nutrition. With a history rooted in the tradition of using whole ingredients for health and flavor, this bread crosses cultural boundaries, making it a versatile addition to any meal. Whether it's breakfast, lunch, or dinner, it pairs wonderfully with a variety of dishes. The bread is made from a blend of sorghum, buckwheat, and quinoa flours, enriched with potato starch, tapioca flour, and flaxseed meal for added nutrition and texture. Walnuts add a nutty crunch, while a mix of milk, vinegar, and an egg binds the ingredients. The dough is seasoned with brown sugar, baking powder, baking soda, and salt, then baked to perfection. The result is a loaf that's not just visually appealing with its golden crust but also offers a hearty, slightly nutty taste, complemented by the subtle sweetness of the grains and the rich flavor of walnuts.
- 1 cup Sorghum Flour
- ¾ cups Whole Milk
- 1 tablespoon Distilled White Vinegar
- 1 Large Egg
- ¼ cups Buckwheat Flour
- ¼ cups Quinoa Flour
- ¼ cups Potato Starch
- ¼ cups Tapioca Flour
- 2 tablespoons Firmly Packed Dark
- 2 teaspoons Xanthan Gum
- 1½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- ¼ cups Cold Unsalted Butter
- ⅓ cups Flaxseed Meal
- ⅓ cups Chopped Walnuts
- 1½ teaspoon Toasted Sesame Seeds
- Oven Preparation
Preheat oven to 375°F (190°C). Then, prepare an 8- to 9-inch (20- to 23-cm) round cake pan by greasing it and dusting it with sorghum flour to prevent sticking.
- Milk Mixture
Combine the milk and vinegar in a glass measuring cup. Let this mixture to sit for about 5 minutes until it thickens. After it has thickened, whisk in the egg until the mixture is well blended.
- Dry Ingredients
In a food processor, mix together sorghum flour, buckwheat flour, quinoa flour, potato starch, tapioca flour, brown sugar, xanthan gum, baking powder, baking soda, and salt. Blend these ingredients until they are fully integrated. Add the cold butter and pulse the processor until the mixture achieves a fine, meal-like texture. Introduce the flaxseed meal with a single pulse to incorporate it into the blend.
- Baking and Cooling
Place the pan in the preheated oven and bake for approximately 50 minutes. The loaf should turn slightly brown, sound hollow when tapped, and a bamboo skewer inserted into the center should come out clean, indicating it's done. After baking, allow the bread to cool on a wire rack for 5 minutes while still in the pan. Then, remove it from the pan and let it cool completely on the rack. Enjoy the bread warm or at room temperature. For storage, wrap it airtight and keep it at room temperature for up to 3 days, or refrigerate for up to 5 days.
