Walnut and Red Wine Bread

This is a direct dough, using few ingredients, easy to make, but has a great flavor. It is Dan Lepard’s “Simple Walnut Tin Loaf”, and I bake it on hearth instead (200C for 20mins, each dough weighs 160g). The crust is cripsy, and the crumb is very tender and moist. There are many walnuts in this bread, and the walnut flavor dominates. There is 42% red wine in the dough, but it doesn’t taste strong after baking, the taste is subtle instead. I like this combination of red wine, wheat & walnut. Inspiring & good. :)

Liquid mixture: walnut, red wine, oil & water. Looks purple.

Recipe: from Dan Lepard’s Forum or The Guardian

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