bbd #04 – Nutmegged Buttermilk-Nut-Bread

BreadBakingDay #04
After the flop with the pumpkin rolls, I tried another recipe for BreadBakingDay #04, this month hosted by Baking History.

This time I even succeeded with the nutty bread. It contains almonds, walnuts, hazelnuts, pistachios and – of course as it should match the BBD-theme – a spice: nutmeg.

Nutmeg

The nutmeg develops its whole flavor during baking. Once it’s baked it rest only a little taste. I think that’s ok, too much nutmeg flavor would not be suitable.

Nutmegged Buttermilk-Nut-Bread
makes 1 loaf

bbd #04 - Nutmegged Buttermilk-Nut-Bread

15 g whole wheat flour
15 g whole rye flour
100 g strong wheat flour
370 g wheat flour
10 g salt
1/2 ts freshly grated nutmeg
150 g mixed nuts, roasted and coarsely chopped
250 g buttermilk, lukewarm
100 g milk, lukewarm
1 tb walnut oil
1 ts sugar
15 g fresh yeast
45 g refreshed sourdough-starter

Dissolve yeast and sugar in milk.

Mix flours, salt, nutmeg and nuts. Add buttermilk, milk and walnut oil and mix on low speed 1 (Bosch MUM 8) for 4 minutes mix another 6 minutes on a higher speed 2 (Bosch MUM 8). Dough should be smooth and elastic. Cover and let rise for 1 – 1 1/2 hour. After every 30 minutes make a stretch & fold (2 times).

Form bread and let rise another 45-60 minutes.

Preheat oven to 250 C. Slash bread 3 times. Mist water inside the oven with a spray. Reduce heat to 230 C and bake bread for 15 minutes, reduce heat to 200 C, bake for another 10-15 minutes. Remove and cool.

bbd #04 - Nutmegged Buttermilk-Nut-Bread

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12 Gedanken zu „bbd #04 – Nutmegged Buttermilk-Nut-Bread

  1. Sieht super aus, so richtig zum Aufschneiden-und-Eine-(dünne)-Lage-Butter-Draufschmieren-Und-Mindestens-Drei-Scheiben-Verdrücken!

    Ich persönlich finde es schade, wenn der Muskat-Geschmack durch Kochen oder Backen verschwindet. Es Ist schwierig, da die richtige Dosierung zu finden.

  2. Ein sehr schönes Brot und trotz der Nüsse so großporig.
    Gibt man das Walnußöl einfach zum Teig dazu oder hat es eine andere Verwendung?

  3. I would never have thought of using nutmeg in bread but as soon as I saw you had used it, I wonder why I wouldn’t have thought of it. This looks delicious!

    -Elizabeth

  4. Zorra, thank you for this great recipe. The combination of the walnuts and the warm aroma of nutmeg must be delicious!
    (and, as always, thanks for bbd!)

    manuela

  5. Hola!

    Te escribo en español porque sé que vives en España, yo también…vivo en Barcelona pero soy mexicana.

    Tengo una pregunta acerca de la buttermilk…ya sé lo que es (suero de mantequilla), pero aquí en España no sé dónde conseguirla y la verdad no tengo tiempo para hacerla…dónde la consigues tu? o con qué la sustituyes?

  6. REPLY:
    efectivamente es muy difícil conseguir Buttermilch. Alcampo en Marbella la vende. Pero puedes hacerla tu mismo. Yo la hago asi, mezclo 1/2 litro de leche con 2 cucharas de zumo de limon.

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