Turkish Walnut Bread (Cevizli Ekmek)

Name: Turkish Walnut Bread (Cevizli Ekmek)
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 320 ml warm water; 7 g active dry yeast; 2 tbsp sugar; 1 tsp salt; 3 tbsp olive oil; 150 g walnuts; 1 piece egg; 2 tbsp milk

Cevizli Ekmek

This aromatic Turkish walnut bread offers a rich, nutty flavor with a tender crumb and golden crust. The chopped walnuts create delightful pockets of crunch throughout the soft, slightly sweet bread. It's perfect for breakfast, afternoon tea, or as a comforting homemade treat that fills your kitchen with irresistible aromas.

Recipe Details

Prep 30 min

Cook 35 min

Servings 8

Difficulty Medium

Cevizli Ekmek represents the Turkish tradition of enriching simple bread with nuts and natural sweetness. This beloved homemade bread has been a staple in Turkish households for generations, often baked when fresh walnuts are abundant in autumn. The bread delivers a perfect balance of textures - the exterior develops a beautiful golden-brown crust while the interior remains incredibly soft and moist. Fresh walnuts provide bursts of earthy richness in every bite, complemented by subtle sweetness that makes this bread equally suitable for breakfast with honey or afternoon tea with Turkish tea. When baking, your kitchen will fill with the warm aroma of toasted walnuts and freshly baked bread. The texture is tender enough to tear easily by hand, yet substantial enough to hold up to spreads. Each slice reveals an attractive pattern of walnut pieces distributed throughout the golden crumb. This bread is traditionally served warm from the oven, sliced thick and enjoyed with butter, honey, or Turkish breakfast spreads. It stays fresh for several days and actually improves in flavor as the walnut oils continue to infuse the bread, making it an excellent make-ahead option for family gatherings.

Ingredients

500 g bread flour
320 ml warm water
7 g active dry yeast
2 tbsp sugar
1 tsp salt
3 tbsp olive oil
150 g walnuts
1 piece egg
2 tbsp milk

Instructions

Activate the yeast

Dissolve the yeast and sugar in warm water (around 37°C). Let it sit for 8-10 minutes until the mixture becomes foamy and bubbly on top. The water should not be hot or it will kill the yeast.
Prepare the walnuts

Roughly chop the walnuts into small pieces about 5mm in size. Toast them in a dry pan over medium heat for 3-4 minutes until fragrant and lightly golden. Do not let them burn or become too dark.
Make the dough

In a large bowl, combine flour and salt. Add the activated yeast mixture and olive oil. Mix on low speed or by hand for 8-10 minutes until a smooth, elastic dough forms. The dough should be slightly sticky but pull away from the bowl sides.
Add the walnuts

Gently fold the toasted walnuts into the dough using your hands or a wooden spoon for 2-3 minutes. Distribute them evenly throughout the dough. Do not overmix or the dough will become tough.
First rise

Place the dough in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently pressed with a finger.
Shape the bread

Punch down the dough gently and shape it into a round or oval loaf on a floured surface. Place on a parchment-lined baking sheet and cover for 30-40 minutes until puffy. Do not handle the dough too much.
Prepare for baking

Preheat oven to 200°C. Beat the egg with milk to make an egg wash. Brush the loaf surface evenly with the egg wash for a golden, shiny crust. Do not skip this step for proper browning.
Bake the bread

Bake for 30-35 minutes until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom. The internal temperature should reach 90°C. Do not open the oven door for the first 20 minutes.

Tips

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Cooking Tips

Toast the walnuts before adding them to the dough - this intensifies their flavor and prevents them from making the bread soggy. You can also score the top of the loaf with a sharp knife before baking for a more professional appearance.

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Alternatives

Replace walnuts with hazelnuts or almonds for different flavor profiles, though the bread will taste less traditionally Turkish. You can substitute half the bread flour with whole wheat flour for a nuttier, denser texture.

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Serving & Storage

Serve warm with Turkish honey, butter, or cheese for breakfast. Store wrapped in a kitchen towel for up to 3 days at room temperature, or freeze slices for up to 3 months. Toast leftover slices lightly to refresh them.