Bread & Cakes

Walnut Bread using Fresh or Dried Yeast

walnut bread
Freshly made walnut bread. Photo: Helena Kirk

Autumn means time for walnuts, pumpkins, soups, baking, and more time indoors. I enjoy baking in the autumn sitting inside in the warmth and waiting for the dough to rise, and there is nothing more satisfying when the smell of baked walnut bread wander around the house.

TIP: It’s quite a large bread that comes out of this recipe, so I will recommend making two bread instead of one. It needs a shorter time in the oven and you can eat your bread faster. Also, it is nice to be able to freeze one of the bread if you think it’s too much bread for your household.

In Denmark, most people bake with fresh yeast instead of dried yeast, but I have the feeling that it is more common in other countries to use dried yeast (let me know in the comments below what your preferred yeast type is). Therefore, I made instructions for using both fresh yeast and how to activate dried yeast. I hope that makes it easier for everyone to benefit from this walnut bread recipe.

Happy autumn everyone!

Walnut bread

Prep Time 30 mins
Cook Time 30 mins
Resting time 2 hrs
Total Time 3 hrs
Course Side dishes/snacks
Servings 2 bread


Walnut bread

  • 100 grams (6/8 cup) walnut kernels
  • 4 deciliter (1 ¾ cups) water, lukewarm
  • 25 grams (0.80 oz) fresh yeast or 8 grams (1.5 teaspoons) of dried yeast
  • 1 teaspoon sugar
  • 1 teaspoon salt, coarse
  • 2 tablespoons olive oil
  • 500 grams (3 5/8 cups) all-purpose flour
  • 150 grams (1 cup) whole-wheat flour

Before baking

  • 1 tablespoon olive oil
  • Sea salt


Toast the walnut kernels

  • Toast the walnut kernels on a dry hot pan for approx. 5 minutes until they become golden.
  • Let them cool and chop coarsely.

Fresh yeast (skip this part if you are using dried yeast)

  • Mix fresh yeast, salt, and sugar in a large bowl until the yeast becomes liquid. Add lukewarm water, olive oil, and walnut kernels.

Activate the dried yeast (skip this part if you are using fresh yeast)

  • Pour lukewarm water into a large bowl and sprinkle the dried yeast over the top of the water. Add the sugar and stir. Wait for the yeast to activate for about 10 minutes. When the water starts to foam the yeast is active. Add salt, olive oil, and walnut kernels.

Continued recipe for both yeast types

  • Mix the whole-wheat flour with the all-purpose flour.
  • Attach the dough hook to your kitchen machine or hand mixer and add a little by little the flour to the yeast mixture. When all the flour is ingested in the yeast mixture, move the dough to a clean tabletop and sprinkle with a bit of flour. Knead the dough well and let rest for 1.5 hours covered in a kitchen towel.
  • When the dough has rested, knead the dough once again and form the dough into the desired bread size.
  • Cut a few long cuts into the bread and place on a baking sheet covered with parchment paper and let rest for another 30 minutes.
  • Brush the bread with a bit of olive oil and sprinkle with sea salt.
  • Bake the bread at 210 degrees Celcius (410 degrees Fahrenheit) for about 20-35 minutes (it depends on how big or small you make the bread). If you make the bread into two, the bread needs a shorter time in the oven. You know the bread is done when it sounds hollow when you knock on the bottom of the loaf.
Keyword autumn, bread, walnuts

If you are looking for other autumn recipes with walnuts, try this Roasted pumpkin soup with honey toasted walnuts.

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