Sunday, January 17, 2010

In a Nutshell

When life gives you walnuts, make walnut-bread pops

After seeing the recipe for Seeded Flatbread on 101 Cookbooks, my all-times favourite blog, and seeing virtually kilos of walnuts in the pantry, I decided I wanted to try it with walnuts and rosemary, baking the plops of bread inside the empty shells. It worked out just fine, resulting in a nice "head" to tear off and munch right away, and then crack the shell to get at the crunchy inside part. Quite an "interactive" eating!

Walnut-Rosemary Bread Pops
(adapted from 101 Cookbooks)

  • 2 1/4 cups Whole Wheat Flour

  • 1 tsp salt

  • 1/2 tsp active dry yeast
  • 1/2 cup walnuts
  • 1 tbs rosemary needles
  • 2 tbs extra-virgin olive oil

  • 1 cup water, ice cold
Mix flour with salt and yeast, add water and oil, mix to combine, add rosemary and walnuts, knead to form a smooth dough. Cover and refrigirate overnight.

One hour before baking, take the dough out of the fridge and let sit at room temperature. Tear walnut-sized plops of dough and place them inside the empty walnut shells. Bake 220°C for about 15-20 minutes until tops are nicely browned. Let cool a bit and enjoy. Crack the shells using a nut cracker to reach the inside parts.

If you don't use all teh dough for the bread bits, shape the remaining dough into a flat disk, add toppings or sprinkle with some seasalt and a bit of oil and bake until crisoy on teh outside but still soft inside. Delicious either way.

Makes about 12 bread-bites and a one-portion flatbread.

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