Beer Bread Loaded with Walnuts, Onions and Fresh Thyme

by Michelle

There are 2 more days of voting…

This week has been a blast! One of my readers asked me what I would win if I came in first place. Nothing – just bragging rights! It has been an unbelievable way to connect with my subscribers, other bloggers and new readers. As I noted above, there are still 2 more days of voting so anything could happen. No matter what the outcome, this has been an outstanding way to share. I love the generous nature of social media.

So I am back in the city.

It is wonderful running into all of my friends – hugs and kisses and catch ups. I love it! For me, it is the dinner party season. Typically, Ralph and I will entertain on Saturday evening.

It’s the season of braises, gratins, bakes, stews and soups. Root vegetables, rosemary, cinnamon, ginger, juniper berries, apples and full bodied wine.  Colder weather brings heartier appetites and I am just the girl for the job!

This bread recipe is an adaptation. I found it scribbled on a piece of paper in my recipe box. I wrote it down a long time ago – the paper has turned brown. I changed a few things and the result is delish!

Beer Bread Loaded with Walnuts, Onions and Fresh Thyme

makes 2 loaves

1 1/2 cup beer, warmed to 110*F

5 teaspoons active dry yeast

4 1/2 cups multigrain bread flour

1/2 cup white all-purpose flour

2 tablespoons sugar

1 tablespoon sea salt

1/2 cup walnut oil

1 small onion, finely chopped

3/4 cup walnuts, chopped coarsely

1 tablespoon fresh thyme, leaves picked

Stir yeast into warmed beer and allow to stand for 10 minutes.

In the bowl of your stand mixer, combine flours, sugar and salt.

Pour in 1 cup of warmed beer, yeast mixture and oil.

Mix to combine then add walnuts, onion and thyme – mix well.

Knead for 10 minutes.

Place bread dough into a bowl coated with walnut oil.

Cover with a damp tea towel and allow to raise until doubled in size. Mine took 4 hours.

Punch the dough down and shape into 2 loaves – I shape my loaves into quarters so I end up with 8 hunks of bread

Cover and let rise until doubles in size. Mine took 2 hours.

Preheat oven to 375*F

Bake bread 50 minutes then check to see if it’s done by tapping the bottom of the loaf – it should sound hollow.

Allow loaves to cool for 10 minutes in their pans then turn out onto a cooling rack abd cool completely.


Thanks for reading.