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Walnut Bread (Brurestøylbrød)

I love walnuts in bread and found a recipe in my newest bread book that contains a large amount of walnuts, the largest amount I’ve seen in a bread recipe so far. The bread is called “Brurestøylbrød” which means “Brurestøyl Bread” – where “støyl” refers to a part of a farm located in the mountains where the animals get to feed on fresh grass over the summer. The author of the book says she learned to make goat cheese at this mountain farm, and the smell of this place has inspired her to create this particular recipe … but to keep it simple I’m just calling it Walnut Bread for now.

As any bread recipe – there are several factors that influence the outcome. I’m making this Norwegian mountain farm bread in Florida, which probably calls for certain adjustments due to temperature and air pressure and quality of flour and this and that.  Basically I used 200 g less white bread flour than what the recipe calls for, but it was still more than enough. Other than that, it is a pretty straight forward bread recipe.


Mmmmm walnuts …

Brurestøyl Bread

5 dl/ 2 cups nonfat kefir
2 tbsp canola oil
25 g/ 1 – 1 1/4 tsp yeast
150 g walnuts, toasted
300 g whole wheat flour
400 – 600 g white bread flour
1 ts salt

  1. Toast the walnuts in a dry frying pan
  2. Heat the liquid and the oil to luke warm, dissolve the yeast in the liquid if you’re using fresh yeast. Dry yeast can be mixed with the flour.
  3. Mix the liquid with the dry ingredients and knead until smooth
  4. Let the dough rise until at least double size, then bake two or more small bread, whatever shape you prefer. It works well as a round bread.
  5. After rise for about 30 minutes, brush with cold coffee or water and make a nice cut in the surface before baking at 360 F/ 180 C in a convection oven, for about 30 minutes.
  6. Cool on a rack. A slice of this bread tastes delicious with Norwegian brown goat cheese of course, but any toppings you’d prefer will do fine.

For the records, the author of the book and founder of this recipe is called Bodil Nordjore and is one of the great traditional chefs and bread bakers in Norway. Her book “Brødboka” (The Bread Book) is my latest source of inspiration.

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I'm Currently living in Florida, USA, but I'm Norwegian born and bred. At the moment I enjoy baking bread and blogging about it. I enjoy blogging in general, because I like writing. But I'm trained as an illustrator, originally ... in England. One day I'll write a book. About bread. And illustrate it myself. Maybe. Life will see.

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