Walnut Bread

Walnut Bread Photo; Mikael Eriksson

This bread is rich in walnuts, which imparts it with both a lovely taste and chewy texture.

I mixed in apple cider vinegar to give the bread a slight tang, almost like a sourdough.

It’s delicious when toasted, too. Try topping a slice with a hearty smear of butter and some aged cheese.

Walnut Bread

• 5 ¼ oz. (150 g) walnuts
• 3 ½ oz. (100 g) coconut oil
• 2–3 tablespoons bread spices (ground
anise, cumin, fennel)
• 6 large eggs
• 8 ¾ oz. (250 g) coconut milk
• 2 tablespoons apple cider vinegar
• 6 ¾ fl. oz. (200 ml) almond flour
• 2 teaspoons baking powder
• about 1–1 ½ teaspoon salt
• ¹⁄3 cup + 1 ½ tablespoons (100 ml) unflavored whole psyllium husk
• 3 ½ tablespoons (50 ml) flax seeds

Preheat the oven to 300ºF (150ºC). Grease a loaf tin (1 ½ quarts) thoroughly.

Crush the walnuts coarsely with a mortar and pestle, or chop them with a knife.

Warm the coconut oil together with the spices, and let it cool. In a bowl, mix the nuts with all the dry ingredients and start out with a small amount of salt.

With a handheld electric mixer, whisk the eggs until thick, and then mix in the coconut
milk, vinegar and coconut oil.

Add the dry ingredients in with the mixer on low speed. Mix well and taste for salt and spices.

Use a rubber spatula to pour the dough into the loaf pan, and press on the dough’s surface
to make it level. Wet your hand in cold water and smooth out the surface.

Cover the pan with aluminum foil and bake in the lower part of the oven for 45 minutes.

Remove the foil and bake the dough for another 45 minutes. Let the bread cool a little in the pan, and then unmold it on to a rack. Let it cool on the rack without covering it so it stays crusty.

Slice the bread once it has cooled completely. Freeze the slices individually in order to enjoy them as needed; when defrosted in a toaster, the bread tastes freshly baked.

This is a recipe from Low Carb High Fat and Paleo Slow Cooking. You can find all my cookbooks at Amazon, both in hardcover and on Kindle.

Picnic at Lake Marvikarna in Södermanland…

Sunset at Lake Klämmingen, Södermanland…

Tagged: Baking, Bread, Dairy Free, Gluten Free, Keto, LCHF, Low-Carb, Paleo

11 thoughts on “Walnut Bread”

pinkiebag 27 August, 2015 at 10:42 Reply

The bread looks fab. Lovely butterfly picture.
http://pinkiebag.com/

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Birgitta Höglunds Mat 27 August, 2015 at 10:54 Reply

Thanks, glad you liked it 🙂

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Anne-Marie Keightley 1 September, 2015 at 08:40 Reply

I am a bit confused re the measurements. How can a dry ingredient be measured in mls?

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Birgitta Höglunds Mat 1 September, 2015 at 08:44 Reply

Sorry about the confusion, almond flour and flax seeds we use to measure in ml (dl) here in Sweden 🙂

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Janet 28 September, 2015 at 02:37 Reply

Just made the bread, lovely, but had to guess a bit about the measuring. Is it possible to put all the dry ingredients in grams?
Thank you so much for the recepy!

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Birgitta Höglunds Mat 28 September, 2015 at 09:25 Reply

Thanks, Janet, glad you liked my bread ❤

Here's the dry ingredients in grams, a reader on my Swedish blog had made the measurements 🙂

110 g almond flour
65 g psyllium husk
33 g flax seeds

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Breakfast with bread and bitter orange marmalade (gluten free and without refin | TASTECELEBRATION 23 October, 2015 at 11:01 Reply

[…] used the recipe from Birgitta and added a few changes that suited me better. Please click on the link to come to the original […]

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Isabel 23 October, 2015 at 11:24 Reply

Hej Birgitta, jag har precis lagt upp ditt recept på valnötsbrödet plus länk till ditt ursprungliga recept här. Jag har gjort lite förändringar så det passade vad jag kunde få tag på här i Holland. Hoppas du inte misstycker! Vem vet, kanske kan det hjälpa att få upp ögona för din blogg och fina böcker här med?

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