Walnut Bread Baking: A Traditional Recipe from Burgess Land

Just like preparing food, cooking is a true craft. This requires a lot of experience, a lot of love and good cooking. Experience comes with time, I guess love and you are now well prepared for my honest and good nut bread recipe.

I moved to Berlin in the 1980s. Because of the craftsmanship of the bakers in my home country, the beautiful Bergish Land, the bar is set high. Just their walnut bread and the soft honeys were sensational. Good bread was a matter of course to me. This changed when I went to Moab for the first time Sweets entered. I took one look at the loveless display and imagined what was in store for me now and in the future.

I gained a lot of experience, consciously avoided sweets and started baking. Since then, visitors from Burgess country always brought bread, such as fresh walnut bread. It was her ticket to her strange bed. Looking for more bread recipes? Then check it out here:

It is not so bad if you change the recipe a little while cooking. But when it comes to baking, a lot can go wrong with both cakes and bread. Read our tips for baking bread, then you’re on the safe side. And now go to the bakery and wait for your first bite of warm thick buttered homemade walnut bread. Psst, I will add some roasted carrots, then it will be great.

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Top view: Walnut bread on a baking tray.  All around are open and closed walnut shells.


True craftsmanship: baking walnut bread

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Handmade tradition: baking walnut bread


  1. In a large bowl, mix the wholemeal flour, yeast and sea salt. Pour in lukewarm water and mix everything with your hands or a wooden spoon. Cover the bowl with a clean towel and leave in a warm place for 3 hours.

  2. Before the time is up, peel the carrots and grate them well. Roughly chop the walnuts. Fold the carrots and nuts into the mixture. They should be divided equally. Sprinkle the dough evenly with a little flour and line a baking sheet (30 x 30 cm). Place the dough on top and shape it into an oval or round shape. Place back in the pot and cover for 45 minutes. After 30 minutes, preheat the oven to 220 degrees.

  3. Pour 110 ml of water into an ovenproof dish and place it on the bottom of the oven. Take another oven where the walnut bread will be baked. Place them on a rack in the middle of the oven. Then take it out again and put the dough on the form with the baking paper. Score the dough lengthwise (see photo). Now the bread is baked for 45-50 minutes. How does it smell? Heaven!

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