A Vegan Bread
with Pistachio Nuts, Thyme, and Walnuts
A Vegan Bread that carries our cultural love for Thyme and the nuts of Pistachio and Walnut. This time, these nuts we use a lot in our cuisine are incorporated in the dough making, so is the Thyme herb in its dry form.
This is a bread for sandwiches, but also to munch in for the pleasure of the aroma of thyme, and the crunchiness of nuts in the softness of the bread.
It is not a sweet bread. It has no sugar nor fruits. It neither has milk nor butter. A savory bread with a dose of ground pepper and salt.
My intention is to make available to you the Bread for the recipe of Grilled Halloumi and Veggies with Hummus and Arugula that I posted yesterday. You may find that bread of walnuts and pistachios in specialty stores, but they are rare finds. This bread today is similar with the added pleasurable aroma of the Thyme, and totally savory.
If you have a bread-maker, follow the instructions of the manufacturer to bake it. Otherwise, follow mine to bake it in the oven. I am using a thick baking pan. However, you may use a Dutch Oven pan if you have one.
The dough is easy to prepare with no kneading required.
Take into consideration that the dough is prepared a night before, and left to rest, grow and double overnight for some good 12h-15h. Another 2 hour is required before the baking to double further. It is all worth it. You will love this bread!
To Your Good Health!
Vegan Pistachio Thyme and Walnut Bread
This recipe requires resting time 12-15 hours, or overnight, and an additional 2 hours to set aside before baking it.
- 3 cups Bread Flour + more for dusting
- 1/2 cup Pistachio Nuts
- 1 1/4 tsp Salt
- 1/2 cup Walnuts broken roughly
- 1 1/2 cups Water
- 1/2 tsp Instant Yeast
- 1/4 tsp Ground Pepper
- 3/4 tsp Dry Thyme
- Thick Baking Pan 10 inch x 5 inch
Preparing the Dough PHASE 1
In a medium bowl, mix well flour, pistachio, walnuts, salt, thyme, yeast, and pepper.
Gradually add the water, mixing with a wooden spoon for about 20 seconds, to obtain a moist and sticky dough. Add 1 or 2 tbsps of water if the dough is not sticky enough.
Cover the bowl with a dampened kitchen towel and set aside in a warm spot for the dough to double in size. Leave it overnight or for not less than 15 hours. Bubbles will form on the dough. It's okay.
Preparing the Dough: PHASE 2
Sprinkle flour on the kitchen counter, and bring in the dough in one piece using a spatula.
Dust your hands with flour. Fold the dough's edges inward, press them on the center. Form it into a round dough then elongate it a little like a small loaf.
Place a clean kitchen towel on the counter. Dust it all over with flour, and gently flip over the dough on the towel. Dust the dough with a little flour if it feels gluey to the touch.
Fold over it the towel's edges in a gentle wrap. Set it aside in a warm place for 2 hours to rise, and double.
PREPARING THE OVEN
30 minutes before the dough is ready:
Place the oven rack on the lower third. Preheat your oven at 250C or 475F.
BAKING THE BREAD
When your dough is ready, warm the thick baking pan in the oven for few seconds. Open the oven, slide out the rack, and gently flip over the dough, placing it inside the pan.
Cover it well with aluminium foil, and back to the oven to bake for 30 minutes.
At the 30 minutes, remove the aluminium foil, and allow it to bake further for 20 more minutes. Be pending that it browns nicely but doesn't burn. Insert the tip of a sharp knife to check if the bread is well done. If needed, bake for 10 more minutes.
Set a wire rack on your stove. Transfer the bread out of the pan and onto the rack, and allow it to cool very well.
YOU LOVE BAKING BREAD AT HOME? HERE IS MORE FOR YOU: