WALNUT BREAD WITH PECORINO CHEESE
 
Prep time
Cook time
Total time
 
Walnut bread with Pecorino cheese. The best recipe for walnut bread with Pecorino cheese, a versatile recipe perfect for a leftovers sandwich or toast for breakfast.
AUTORE:
TIPO DI RICETTA: bread
CUCINA: Italian
PORZIONI: 6
INGREDIENTI
  • INGREDIENTS FOR A 20 CM LOAF
  • 450 g of Manitoba flour (plus other one for the pastry board)
  • 50 g of spelt and buckwheat flour
  • 8 g of salt
  • 7 g of dehydrated brewer’s yeast
  • 2 teaspoons of granulated sugar
  • 250 ml of lukewarm water plus other 80 ml
  • 150 g of shelled walnuts
  • 150 g of aged and grated Pecorino cheese
  • 1 egg
  • extra virgin olive oil for greasing
COME PROCEDERE
  1. In the standing electric mixer fitted with the dough hook, sift the flours. Add the salt, the brewer’s yeast and the sugar. Mix well until combined.
  2. Add to the dough 250 ml of lukewarm water and knead for some minutes.
  3. Add the remaining water, little by little, and knead again for about 5 minutes until you have an elastic and homogeneous dough. (If you prefer, you can knead your dough manually: in this case, you have to knead for approximately 10 minutes).
  4. Chop the walnuts roughly and add them to the dough.
  5. Give a round shape to the dough and transfer it to a large greased bowl.
  6. Let it rise for at least an hour or until its volume has doubled.
  7. Take back the dough on the pastry board and divide it into 4 equal parts. Using your hands, stretch one part at a time to form a rectangle of about 15x8 cm.
  8. Sprinkle the grated Pecorino on the strip of bread and then roll it up.
  9. Repeat the process with the remaining parts.
  10. Line the bottom of a springform baking tin (Ø 20 cm) with parchment paper. Put the 4 rolls of bread in the tin with the sealings toward the centre of the tin.
  11. Cover with cling film and let them rise again for an hour.
  12. Preheat the oven at 220°C.
  13. In a little bowl, beat the egg with a fork and brush the surface of the bread.
  14. Bake for 30 minutes, then reduce the temperature at 200°C and bake again for 10/15 minutes. If the surface of the bread browns too much, cover it with an aluminium foil.
  15. Allow the bread to cool in the tin for at least 10 minutes before removing.
  16. Serve lukewarm or at room temperature with cured meats, honey or fruit jams.
Recipe by OPSD Il gustoso food blog at https://www.opsd.it/pane-alle-noci/