This Nine Grain Walnut Bread has all the benefits of whole grains and nuts and tastes so amazing that everyone loves it, no matter what you put on it.
9 Grain Mix: Rainy Day 9 Grain Cracked Cereal (foodassets.com)
I’m using cracked grains (aka cracked cereals) in this bread and it’s the same mix as the one that I use on the 9 Grain Porridge recipe. I soak the grains overnight and I recommend doing it although I have also made this bread without soaking them in water. Both ways work but you might bite on a hard grain every now and then if you don’t soak them. If you don’t want the grains at all, you can switch them to sunflower seeds or pumpkin seeds.
I LOVE walnuts! I often eat them like candy. The nuts in the bread really taste wonderful with the grains and the whole wheat. Instead of walnuts, pecans would work, and often we are using hazelnuts in Germany. Unfortunately, hazelnuts are very hard to get in the US.
I would not use peanuts though!
Best Toppings For This Bread
So, here are my absolute favorite bread spreads and toppings for this bread:
- Cream cheese (or Quark) with raspberry jam
- Graved salmon with some Sill (a sauce from IKEA)
- Cream cheese and a slice of Gouda cheese with some parsley between the layers
- Nutella! Really, so good with Walnut Bread!
- Just butter
- Scrambled egg or fried egg
- … just to name a few!
9 Grain Walnut Bread
- 150 g Cracked Grains, soaked in water overnight or sunflower/ pumpkin seeds
- 350 – 500 ml Water lukewarm, maybe more
- 9 g Yeast
- 500 g Whole Wheat Flour
- 2 tsp Salt
- 120 g Walnuts
- Put some of the water into a large bowl and sprinkle the yeast and a tablespoon of the flour on top. Whisk until combined and let rest for 5 minutes.
- Add the remaining flour and some of the water. Drain the cereals (optional rinse them) and add them, too.
- With the kneading attachment, start to knead the dough and add enough water to get a consistency that is somewhere between dough and batter. It's supposed to be a little denser than a mashed banana.
- Mix for about 8 minutes, then cover it and let ferment for about an hour or until the dough has doubled in size.
- Knead again for about 1 minute while adding the walnuts, then stir by hand and make sure the nuts are distributed evenly in the dough.
- Grease the bread pan (if necessary) and fill the dough into the pan. Make sure it goes all the way into the corners.
- Cover the bread pan with a towel and let rise for another 15 to 20 minutes while preheating the oven to 200°C / 400°F.
- Bake for 60 minutes, then remove the bread pan and bake without the pan for another 10 minutes.
- Let cool completely (takes 1 hour), then enjoy!