Walnuts have grown in Campania for thousands of years, but especially around the Sorrento area where they are very much admired. It’s probably down to the volcanic soil that makes Sorrento walnuts widely cultivated and used in cooking that makes Pane Di Noce or Walnut Bread so popular.
Makes 1 Loaf
1lb 2oz/510g Caputo 00 Flour
3 ½ oz/105g Whole Wheat Flour
Pinch Of Salt
1oz/30g Fresh Yeast
5fl oz/150ml Warm Milk
3 ½ oz/150g Melted Butter
3 ½ oz/150g Chopped Walnuts
1 ¾ oz/52g Pine Nuts
Mix together the two types of flour with the pinch of salt, and make a well in the middle. Dissolve the yeast in the warm milk. Add to the flour the melted butter. Knead well for 10 minutes until the dough is soft and springy. Add a little warm water if necessary.
Add half the walnuts & pine nuts, mixing in well. Shape the dough into a ball and put in a large oiled bowl. Cover the bowl with a tea towel and let it rise in a warm place for about 45 minutes.
When the dough has risen, knead once again, then shape into a round loaf and place on a greased and lightly floured baking sheet.
Flatten out the dough slightly and let the dough rise for a further 45 minutes. Brush the dough with a little water and sprinkle over the remaining walnuts and pine nuts.
Bake in a pre-heated oven at 475ºF/240ºC/Gas Mark 9 for about 40 minutes or until the crust is golden.
Remove from the oven and serve.