Walnut and Gruyere Loaf
The cheese in this Walnut and Gruyère Loaf is just so delicious. Nuts are a nutritious and delicious addition to any bread dough, along with the cheese that adds flavor and texture to the bread.
Ingredients
- 350 g white bread flour
- 1 tsp salt
- 7 g fast action dried yeast
- 25 g unsalted butter, melted
- 225 ml tepid water
- Olive oil , for greasing pan and kneading
Instructions
- Lightly brush Olive oil on the inside of a 10" loaf pan.
- Fill a roasting tin with water and pop in the bottom of your oven (to create steam in the oven when baking the bread).
- Put the flour, salt and yeast into a bowl and stir together.
- Make a small well in the center and add the melted butter and tepid water.
- Mix until the ingredients together until are all combined and the dough is soft. You may need a little more water, 225 ml seemed fine for this amount of flour.
- Add the chopped walnuts and the grated Gruyère cheese and combine into the dough for another minute or two.
- Tip the dough onto an oiled surface and knead for 5-10 minutes (or use an electric mixer with a dough hook for 2 minutes) until the dough has a nice soft, smooth skin.
- Place the dough in a lightly oiled bowl and cover with cling film. Leave to prove/rise for 1 hour until doubled in size.
- Take the dough out of the bowl and knock back the dough (punch the air out).
- Give the dough a little knead, pull it up and in on itself, then mould the dough into a ball again.
- Pop the dough into a lightly oiled tin (I like a round loaf) and covered with a plastic bag or cling film, then prove for another hour. The dough should be doubled in size again.
- Dust the top of the loaf with flour and put two cuts in the dough.
- Bake in a very hot oven, 200ºC/gas 7 for 30 minutes.
- Cool the loaf for a few minutes then take out of the tin and cool on a wire rack.
Recipe Notes
Serving: It's best to wait until the bread cools before slicing.
The 3 hour total time includes the proving of the dough.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Walnut and Gruyere Loaf
Amount per Serving
Calories
132
% Daily Value*
Fat
3
g
5
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
2
g
Cholesterol
4
mg
1
%
Sodium
196
mg
9
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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