Usuba
Wheat Bread with Walnuts
Soft yeast bread with whole walnuts. Made from a liquid batter similar to pancake dough. The top is sprinkled with semolina and baked with steam injection for a crispy crust.
- Total
- 30 min
- Standard serving
- 351.9 g
Ingredients
Total 8
Instructions
- 1
Step 1
Pour warm water (approximately 37–40 degrees) into a deep bowl.
- 2
Step 2
Add sugar and stir until completely dissolved.
- 3
Step 3
Add yeast.
- 4
Step 4
Stir well with a whisk.
- 5
Step 5
Sift the flour.
- 6
Step 6
Add salt.
- 7
Step 7
Pour in the vegetable oil.
- 8
Step 8
Mix the dough. In consistency, it should resemble pancake batter or low-fat sour cream and slowly slide off the spatula.
- 9
Step 9
Cover with plastic wrap and place in a warm place for 15–20 minutes to let the dough rise.
- 10
Step 10
Gently punch down the risen dough and knead whole walnuts into it.
- 11
Step 11
Grease the mold with vegetable oil and sprinkle with semolina.
- 12
Step 12
Pour the dough into the form halfway. On top, you can slightly press walnut halves into the dough for decoration. Let the dough rest for 20 minutes.
- 13
Step 13
Sprinkle semolina on top and place in the oven for 25–30 minutes at 200 degrees. Before that, pour a cup of water onto the bottom of the oven to create steam, then do not open the door until the cooking is complete.
- 14
Step 14
Remove the finished bread from the mold, slice into portions and serve.
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