How to Make Pain aux Noix: Traditional French Walnut Bread Recipe

 

--- published by foodie Parmod.

Introduction: What Is Pain aux Noix?

Pain aux noix is a rustic French bread enriched with chopped walnuts, offering a delicious nutty flavour and chewy texture. Popular in regions like Dordogne and Auvergne, this wholesome loaf pairs beautifully with cheese, pâté, or even sweet spreads like honey. With its earthy aroma and hearty crumb, pain aux noix is a perfect artisan bread to bake at home.

In this guide, you’ll learn how to make pain aux noix from scratch using British ingredients, along with tips for shaping, flavouring, and serving.

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Ingredients (Makes 1 Large Loaf)

400g strong white bread flour

100g wholemeal flour

7g fast-action dried yeast

10g fine sea salt

320ml lukewarm water

1 tbsp olive oil (optional)

150g walnuts, roughly chopped

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Optional Additions

1 tsp honey (for a subtle sweetness)

A handful of raisins or dried figs (for a fruity twist)

A splash of walnut oil (for enhanced flavour)

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Equipment Needed

Large mixing bowl

Stand mixer with dough hook (optional)

Dough scraper

Baking tray or banneton (proving basket)

Sharp knife or bread lame for scoring

Baking parchment

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Step-by-Step Instructions: How to Make Pain aux Noix

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Step 1: Mix the Dough

In a large bowl, mix the white and wholemeal flours with the salt on one side and the yeast on the other. Add lukewarm water (and honey or oil if using) and stir with a wooden spoon until a rough dough forms.

Knead the dough for 10 minutes by hand or 6–7 minutes in a mixer until smooth and elastic.

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Step 2: Incorporate the Walnuts

Gently fold the chopped walnuts into the dough. Try not to crush them completely. Knead briefly to distribute evenly.

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Step 3: First Rise (Bulk Fermentation)

Place the dough in a lightly oiled bowl, cover with a damp tea towel or cling film, and leave in a warm spot for 1–1.5 hours, until doubled in size.

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Step 4: Shape the Loaf

Turn the dough out onto a floured surface. Shape into a round boule or an oval batard, depending on your preference. If using a banneton, flour it well before placing the dough inside, seam side up.

If not using a banneton, place the shaped dough onto a baking tray lined with parchment.

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Step 5: Final Proof

Cover again and allow the dough to rise for 45 minutes to 1 hour, until puffy and slightly risen. It should not double in size this time—just relax and expand.

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Step 6: Preheat the Oven

While the dough proofs, preheat your oven to 230°C (210°C fan)/Gas Mark 8. Place a tray of hot water in the bottom of the oven to create steam (this helps develop a crisp crust).

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Step 7: Score and Bake

Dust the top of the loaf with flour. Use a sharp knife or bread lame to score slashes across the top—this helps control the oven spring and gives the bread a rustic appearance.

Bake for 30–35 minutes until deep golden brown. The loaf should sound hollow when tapped underneath.

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Step 8: Cool and Enjoy

Transfer to a wire rack and let cool completely before slicing. The resting time improves flavour and texture.

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Serving Suggestions

Cheese board: Serve slices with Brie, Camembert, or blue cheese

Sandwiches: Ideal for ham, smoked chicken, or goat's cheese

Breakfast: Toast with butter, honey, or fig jam

Side dish: Excellent with hearty soups or stews

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Storage and Freezing Tips

Store in a bread bag or wrapped in a tea towel for up to 3 days

Refresh in a warm oven to restore crustiness

Freeze slices in a zip-top bag for up to 1 month; toast straight from frozen

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Tips for the Best Pain aux Noix

Use fresh walnuts: Rancid nuts will ruin the flavour

Add wholemeal flour: This enhances the rustic texture

Rest before slicing: Cutting too soon will make the crumb gummy

Try a cold proof: Leave the dough overnight in the fridge for more complex flavour

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Variations

Pain aux noix et raisins: Add 50g of raisins or chopped dates

Honey walnut bread: Increase honey to 2 tbsp for a sweeter loaf

Spiced version: Add a pinch of cinnamon or nutmeg for an autumnal twist

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Conclusion: Rustic French Baking at Home

Now you’ve discovered how to make pain aux noix, you can enjoy the rich, nutty charm of this classic French bread any day of the week. Its hearty crumb and artisan appearance make it an impressive homemade loaf—ideal for everyday meals or special occasions. Once you’ve mastered the basics, try playing with different shapes, flours, and add-ins to make it your own.

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How to make pain aux noix

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Learn how to make pain aux noix – a rustic French walnut bread – with this easy recipe using British ingredients. Ideal for cheese boards, sandwiches, and homemade meals.

--- write ✍️ by foodie Parmod.