Light and Fluffy Walnut Bread in a Bread Machine

Light and Fluffy Walnut Bread in a Bread Machine

The rich, no-raisin version of my raisin walnut bread. The joshinko and egg yolk make the bread moist and soft.

Ingredients: 6 breads

Bread (strong) flour
180 g
20 g
Brown sugar
30 g
Instant dry yeast
3 g
3 g
Egg yolk liquid (low fat milk + 1 egg yolk)
140 g
Margarine (or butter)
30 g
Walnuts (roasted)
70 g
Egg white (for the glaze)
as needed
Walnuts (to top the bread)
6 halves


1. In the order listed, put all the ingredients up to the margarine into the bread machine, and make the dough. When it signals that it's time to put in additional ingredients, add the walnuts. Then just leave it up to the machine to do the work until the end of the 1st rising.
2. After the 1st rising, punch the dough down lightly to deflate, divide into 6 portions, and form each piece into a ball with the seam on the bottom. Leave to rest for about 15 minutes, covered with plastic wrap or a wrung out moistened kitchen towel to prevent the dough from drying out.
3. Round off the dough again, press down to flatten, and cut each round 6 times using a pastry scraper or kitchen scissors. Leave the dough to rise again (2nd rising), at 40°C. When they have increased in volume about 1.5 times, they are done.
4. Preheat the oven to 210°C. In the meantime, brush the tops with the egg white wash. Press the walnut halves firmly into the middle of each roll.
5. Bake in a 190 - 200°C oven for about 15 minutes, until golden brown and baked. If it looks like the tops are browning too fast, cover with aluminium foil.

Story Behind this Recipe

This is a rich version of my "walnut and raisin bread," I didn't add any raisins this time, but you can add them if you like.