Walnut Bread


  • 3 tablespoons (30ml) maple syrup
  • ¼ cups (60ml) warm water
  • 1 ½ cups (360ml) buttermilk
  • 2 teaspoons (10ml) dried yeast
  • 2 ½ cups (600ml) all-purpose flour
  • 2 ½ cups (600ml) whole wheat flour
  • 2 teaspoons (10ml) salt
  • 2 tablespoons (30ml) walnut oil
  • 2 cups (480ml) walnut halves, toasted and chopped
  • Extra walnut oil, for greasing
  • Extra buttermilk, for milk wash



  1. Toast chopped walnuts in the oven.
  2. In a little bowl, add water, maple syrup, and yeast. Stir. Set aside to proof for 10 minutes.
  3. Add whole wheat flour, white flour, and salt to bowl and stir to combine.
  4. Make a well in the centre of the flour.
  5. Add walnut oil and buttermilk to yeast bowl and mix together.
  6. Pour liquids into well of flour and mix well.
  7. Sprinkle flour on a clean counter or work surface.
  8. Turn dough out onto counter and knead until it’s elastic-y.
  9. Pour walnut oil into bowl and wipe around sides to coat. Put kneaded bread in bowl, cover with a tea towel, and
  10. set aside to rise.
  11. Once doubled in size, punch the dough in the centre to remove air bubbles. Turn dough onto counter and knead, incorporating toasted walnuts.
  12. Cut dough into quarters and fit into small loaf pans.
  13. Cover with tea towel and set aside to rise.
  14. Preheat oven to 350oF (180oC).
  15. Brush with buttermilk and score with knife. Bake in oven 20-30 minutes until golden.