Pain aux céréales et aux 3 noix
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recette

Three-nut grainy loaf

  • Preparation 20 min
  • Cooking time 55 min

Ingredients

    • 500 g all-purpose flour T55 
    • 500 g multi-grain flour 
    • 20 g / 2 tbsp. coarse salt 
    • 10 g / 1 tbsp. dry active yeast 
    • 570 g warm water (40°C) 
    • 80 g walnuts (unsalted) 
    • 80 g cashew nuts (unsalted) 
    • 80 g pecan nuts (unsalted) 
    • 10 g butter for the baker 

1. Heat the water to around 40°C. 

2. Mix the flours, salt and dried yeast in a mixing bowl. 

3. Pour in the warm water 

4. Knead together and shape into a smooth ball of dough. Cover the bowl with a cloth and leave to rise for 30 minutes at room temperature. 

5. Grease and sprinkle flour over the inside of the loaf baker. 

6. Knead the dough again by hand to release the carbon dioxide and add the nuts. 

7. Shape it into a cylinder and place in the loaf baker. 

8. Put the lid on top and leave to rise for minutes at room temperature. 

9. Pre-heat the oven to 240°C / Gas mark 8. 

10. Brush the top of the loaf with water. 

11. Sprinkle flour over the shaped dough and make incisions in the surface about ½ cm deep, without pressing down too hard. 

12. Put the lid on and bake in the pre-heated oven for 55 minutes at 240-260°C. 

13. Leave to cool for 5-10 minutes out of the oven, then remove from the loaf baker.