Homemade Pancetta Walnut Bread
User Reviews
5.0
3 reviews
Excellent
Homemade Pancetta Walnut Bread
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This delicious Walnut Bread has the added ingredient of pancetta, the combination makes for a bread that can be served on its own with your favorite stew or soup!
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Ingredients
- 1¼ cups water (lukewarm) (divided)
- 1 teaspoon sugar (or honey)
- 1¼ teaspoon active dry yeast
- 1⅔ cups whole wheat flour
- 2 cups +1½ tablespoons all purpose or bread flour (262 grams total, if you double the recipe then double this amount)
- 1¼ teaspoon salt
- ½ cup pancetta (cut into cubes)
- ½ cup walnuts toasted then coarsely chopped
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Instructions
- First toast the nuts, place them on a clean baking sheet and roast for 5-7 minutes in a pre-heated 350F (180C) oven. Move immediately to a clean bowl to cool.
- In the mixing bowl add half of the water and the sugar, stir to combine, sprinkle the yeast on top and let sit for about 10 minutes, then stir to combine.
- Add the remaining water and the flours, start to combine with the dough hook attachment, add the salt and knead for about 7 minutes, until the dough is compact and elastic. If the dough is too dry then add a little water, too wet add a little flour.
- Add the chopped pancetta and walnuts, knead to combine for 30-60 seconds.
- Move the dough to a lightly floured flat surface and gently knead to form a compact dough ball, place the dough in a lightly oiled glass bowl turning to cover, cover the bowl with a clean tea towel or plastic wrap, let rise in a warm draft free area for approximately 2 hours or until it is doubled in bulk.
- Remove the dough from the bowl, flatten into a large rectangle and fold into the desired shape. Place the dough in a large oven proof pot or a lightly greased and flour loaf pan. (I use my dutch oven lined with parchment paper, but I don’t cover it, I just use it for baking the bread). Cover the pan or pot with a tea towel or plastic wrap and let rise in a warm place that is draft free for about an hour or until nice and puffy.
- Pre-heat oven 400F (200C).
- Dust the bread with a little flour and score. Bake in the pre-heated oven until done. Immediately move to a wire rack to cool completely before cutting and serving.
Notes
- You can substitute with instant yeast, for every teaspoon of active dry yeast use 3/4 teaspoon of instant yeast. Also be aware it won’t need as much time to rise.
- After the second rise the best way to tell if the dough is ready to bake is to do the poke test, lightly flour your finger then poke the dough down about one inch (2 cm). If the indent stays, it’s ready to bake. If it pops back up it needs more time.
- After the second rise the best way to tell if the dough is ready to bake is to do the poke test, lightly flour your finger then poke the dough down about one inch (2 cm). If the indent stays, it’s ready to bake. If it pops back up it needs more time.
- If you wish the first rise can be made in the fridge. Cover the bowl with plastic wrap and refrigerate for 8-10 hours.
- You can tell bread is done when you tap on the bottom of the loaf and there is a hollow sound, but if you want to be 100 percent sure, then using a thermometer is your best best, the bread is baked when the centre of the loaf registers 190F (88C) degrees.
- If the Baked bread is a crusty loaf then it should be stored unwrapped at room temperature. But once the bread has been sliced be sure to place the bread in closed paper bags. If the bread has a soft crust then it should be stored in an airtight plastic bag or container and stored at room temperature.
- Be sure to let the loaves cool completely before freezing. Wrap the loaves individually in plastic wrap (be sure to wrap tightly). Then wrap either in foil or place in air tight freezer bags. Bread will keep in the freezer for up to 3 months.
- Remove the bread from the bag and wrapping and let it thaw overnight in the fridge. The loaf can be warmed up in the oven at 350F (180C) for about 3-5 minutes.
Nutrition Information
Show Details
Calories
2494kcal
(125%)
Carbohydrates
350g
(117%)
Protein
78g
(156%)
Fat
93g
(143%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
39g
Monounsaturated Fat
27g
Trans Fat
0.2g
Cholesterol
78mg
(26%)
Sodium
3717mg
(155%)
Potassium
1524mg
(44%)
Fiber
33g
(132%)
Sugar
7g
(14%)
Vitamin A
73IU
(1%)
Vitamin C
1mg
(1%)
Calcium
181mg
(18%)
Iron
21mg
(117%)
Nutrition Facts
Serving: 1loaf
Amount Per Serving
Calories 2494 kcal
% Daily Value*
| Calories | 2494kcal | 125% |
| Carbohydrates | 350g | 117% |
| Protein | 78g | 156% |
| Fat | 93g | 143% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 39g | 229% |
| Monounsaturated Fat | 27g | 135% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 78mg | 26% |
| Sodium | 3717mg | 155% |
| Potassium | 1524mg | 32% |
| Fiber | 33g | 132% |
| Sugar | 7g | 14% |
| Vitamin A | 73IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 181mg | 18% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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