Best 3 Walnut Seed Loaf Recipes
Indulge in the delectable Walnut Seed Loaf, a symphony of flavors and textures that will tantalize your taste buds. This classic loaf cake is elevated with the addition of walnuts and seeds, resulting in a moist and nutty crumb. The subtle sweetness of the cake is perfectly balanced by the crunch of the walnuts and seeds, creating a harmonious bite. This versatile loaf can be enjoyed as a breakfast treat, afternoon snack, or dessert. With its wholesome ingredients and irresistible taste, the Walnut Seed Loaf is a delightful addition to any recipe collection and perfect for any occasion.
Along with the Walnut Seed Loaf recipe, this article also offers a collection of other delectable treats that utilize walnuts and seeds. Discover the delightful Seed Loaf, a vegan and gluten-free alternative that showcases the goodness of sunflower seeds and flaxseeds. For a burst of fruity flavors, try the Walnut and Cranberry Loaf, where the tangy cranberries complement the nutty walnuts perfectly. If you're seeking a moist and indulgent treat, the Walnut Banana Bread is a must-try, combining the classic flavors of banana bread with the crunch of walnuts. Lastly, the Walnut Chocolate Chip Cookies will satisfy your sweet cravings with their rich chocolate and nutty walnut combination.
Embark on a culinary journey and explore the diverse flavors and textures of these walnut and seed-infused recipes. Whether you're a seasoned baker or just starting your baking adventure, these recipes promise to deliver delicious results that will impress your family and friends.
MALTED WALNUT SEED LOAF
Top up on essential fatty acids, calcium and iron with this healthy and delicious bread
Provided by Barney Desmazery
Categories Breakfast
Time 2h
Yield 12 slices
Number Of Ingredients 7
Steps:
- Make the dough with the flour, yeast, salt and water as stated in the 'Goes well with' recipe (see right), adding most of the seeds and all the walnuts as you knead the dough. Leave to rise in a clean bowl as stated, then knock back and shape into a large round. Roll the round in the remaining seeds, then lift the bread onto a tray to prove for about 30 mins until doubled in size.
- Heat oven to 220C/fan 200C/gas 7. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when tapped on the base. Leave the bread on a cooling rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
Nutrition Facts : Calories 172 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Protein 7 grams protein, Sodium 0.43 milligram of sodium
WALNUT SEED LOAF
With a proper bready texture and good crust, this gluten-free loaf slices well and was a hit in our test kitchen
Provided by Sarah Cook
Categories Lunch, Side dish
Time 55m
Yield Cuts into 12 thick slices
Number Of Ingredients 12
Steps:
- Mix the flours, potato starch, xanthan gum, yeast, sugar and 1½ tsp salt in a large bowl. Mix together the milk, oil and vinegar in a separate bowl, then add to the dry ingredients and mix until a soft dough comes together. Cover loosely with oiled cling film and leave to rise in a warm place for 1 hr.
- Knead in most of the seeds and walnuts. Shape into a large round - oiled hands will help. Roll the round in the remaining seeds and nuts, then lift onto a baking tray. Loosely cover again with oiled cling film and leave for 1 hr more.
- Heat oven to 220C/200C fan/gas 7. Bake the bread for 15 mins, then reduce oven to 190C/170C fan/gas 5 and continue baking for 30 mins until the loaf sounds hollow when tapped on the base. Leave on a wire rack to cool, wrapped in a clean tea towel - this will help to keep the loaf soft.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium
WALNUT LOAF
Provided by Food Network
Time 2h30m
Yield 6 servings
Number Of Ingredients 20
Steps:
- Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool.
- Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper.
- Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl.
- Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil.
- Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot.
- Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay.
- Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a lively simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that adhere to the bottom of the pan. Serve in a sauceboat.
Tips:
- Toast the walnuts: Toasting the walnuts before adding them to the batter enhances their flavor and adds a nice crunch to the loaf.
- Use a combination of flours: This recipe uses a combination of all-purpose flour and whole wheat flour. This gives the loaf a nice balance of flavor and texture.
- Don't overmix the batter: Overmixing the batter can result in a tough, dense loaf. Mix just until the ingredients are combined.
- Bake the loaf until a toothpick inserted into the center comes out clean: This ensures that the loaf is cooked through.
- Let the loaf cool completely before slicing: This will help prevent the loaf from crumbling.
Conclusion:
This walnut seed loaf is a delicious and nutritious bread that is perfect for breakfast, lunch, or dinner. It is easy to make and can be tailored to your own taste preferences. Whether you like your bread sweet or savory, this loaf has something for everyone. So next time you are looking for a tasty and healthy bread to enjoy, give this walnut seed loaf a try. You won't be disappointed!
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