Walnut bread

I’m so excited! I’ve just finish baking my walnut bread for tomorrow’s five hrs roadtrip to the Lake Hornborgarsjön.This is one of Europe’s most important bird lakes and is a vital resting place for birds on their way north in the spring and south in the autumn.

Early Friday morning we will be there by the lake 15 minutes before sunrise (about 5:15) and watch when about 25 000 cranes come flying in from the northern part of the lake to perform the great crane dance. A spectacular and magic show of intricate dances to attract mates according to those who have seen it.

Well, slices of walnut bread, a thermos of hot soup and coffee will hopefully make me and Devoted Husband feel good and warm in the cold morning air while enjoying the performance.

Walnut bread

  • 5 deciliters of water
  • 50 grams of yeast
  • 1 tablespoon honey
  • 2 tbsp oil
  • 10 deciliters of whole wheat flour
  • 2 deciliters of fine rye flour
  • 1deciliter coarsely chopped walnuts
  • 1 deciliter pumpkin seeds
  • 2 tablespoons of anis seeds
  • 2 tablespoons of fennel seeds
  • 3 teaspoons salt

Heat the oven to 225 degrees

  1. Dissolve the yeast with some of the water and add honey and oil.
  2. Add hand-warm water (37 degrees).
  3. Combine the rest of the ingredients and stir into the yeast mixture.
  4. Work the dough vigorously for about 8-10 minutes (preferably in a food machine if you have one).
  5. Add some more flour if the dough is too sticky.
  6. Place the dough in an oiled bowl, cover with a towel and leave it in a warm place to rise for 45 minutes.
  7. Turn the dough out onto a floured work-surface and knead it and fold it three, four times.
  8. Shape the dough into a loaf and a smaller bun and place in floured special rising baskets (? Hope you understand what I mean) or molds.
  9. Cover and let them rise for another 40 minutes.
  10. Gently turn the loafs over to a baking tin and bake in the oven.
  11. Place a cup of water in the bottom of the oven to get a nice hard crust.
  12. Decrease the heat to 175 degrees after 10 minutes and bake for another 40-45 minutes.
  13. Cover with baking paper if the loafs tend to get too dark or burnt.
  14. Let cool uncovered on a rack.




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