Walnut Lemon Buttermilk Bread
Makes one 9-inch ny 5-inch by 3-inch (22.5-cm by 12.5-cm by 7.5cm) loaf
Lessons demonstrated in this recipe:
- How to prepare a lean yeast dough using the straight dough method.
- Giving the dough a short rest or autolyse before adding the salt allows for better gluten development.
- The addition of buttermilk gives the bread a tangy flavor. As an acid, the buttermilk reduces gluten formation, producing a more tender crumb.
- A small amount of walnut oil intensifies the walnut flavor bread.
- Wheat bran and wheat germ add flavor and nutritional value and help produce a crunchy texture that complements the walnuts.
- The lemon zest adds a pleasant citrus aroma throughout the bread.
| MEASUREMENTS | INGREDIENTS | |||
| U.S. | METRIC | BAKER'S % | ||
| 15 ounces | 3 cups | 425 g | 85% | bread flour plus extra for dusting the work surface |
| 1 ounce | 1/2 cup | 25 g | 6% | wheat bran |
| 1 3/4 ounces | 1/2 cup | 50 g | 10% | raw wheat germ |
| 5 ounces | 1 1/4 cups | 145 g | 29% | finely chopped walnuts, toasted |
| 1/2 ounce | 1 1/2 tablespoons | 15 g | 2.8% | lemon zest |
| 3/8 ounce | 3 1/2 teaspoons | 10 1/2 g | 2.1% | instant active dry yeast |
| 4 fluid ounces | 1/2 cup | 120 mL | 24% | warm water at 110° to 115°F (43° to 46°C) |
| 1 1/4 fluid ounces | 3 tablespoons | 45 mL | 9% | walnut oil |
| 1/2 ounce | 1 tablespoon | 20 g | 4% | honey |
| 12 fluid ounces | 1 1/2 cups | 340 mL | 68% | buttermilk |
| 1/2 ounce | 2 teaspoons | 12 g | 2.4% | kosher salt |
| 242.3% | Total Walnut Lemon Buttermilk Bread percentage | |||
- In the bowl of an electric mixer using the paddle attachment on low speed, blend the bread flour, wheat bran, wheat germ, walnuts, lemon zest, and yeast until well combined.
- In a mixing bowl, whisk together the water, the walnut oil, honey, and buttermilk. Blend well. On low speed add the water and buttermilk mixture to the dry ingredients. Remove the paddle and change to the dough hook. Mix on medium speed for 1 minute. Cover the mixer with a kitchen towel and allow the dough to rest for 10 minutes.
- On low speed, add the salt and mix for 1 minute until thoroughly incorporated.
- Remove the dough from the bowl and knead it on a lightly floured surface until smooth, satiny, and still slightly sticky.
- Place the dough into a large bowl sprayed with nonstick cooking spray. Flip it over so the greased side is facing up. Cover the bowl tightly with plastic wrap and allow it to rise for about 1 to 1 1/2 hours or until it has doubled in volume.
- Punch the dough down and shape it into a rough ball. Cover and allow the dough to rest for 10 minutes.
- Spray a 9-inch by 5-inch by 3-inch (22.5-cm by 12.5-cm by 7.5cm) loaf pan with nonstick cooking spray. Shape the dough into a rectangle the same length as the loaf pan (Figure 1). Roll the dough lengthwise into a tight spiral (Figure 2). Gather it under each end and gently pick it up and place it into the greased pan, making sure that the seam side is down.
- Cover the filled loaf pan lightly with greased plastic wrap or a clean kitchen towel and allow it to proof until the dough doubles in volume, about 1 hour (Figure 3 and 4).
- Preheat the oven to 375°F (190°C). Bake the loaf for about 40 minutes or until golden brown. Remove the bread from the pan while it is still hot and place it, on its side back in the oven on a stone, or baking tiles, if possible, for another 6 to 8 minutes to create a crisp crust. Cool on a rack.
