Turkish Walnut Bread

Name: Turkish Walnut Bread
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: Turkish
Ingredients: 500 g bread flour; 320 ml warm water; 2 tsp active dry yeast; 2 tbsp sugar; 2 tsp salt; 3 tbsp olive oil; 150 g walnuts; 2 tbsp honey; 1 piece egg

Cevizli Ekmek

This aromatic Turkish walnut bread combines the rich, nutty flavor of toasted walnuts with a tender, slightly dense crumb that's perfect for both sweet and savory applications. The golden-brown loaf has a beautiful rustic appearance with visible walnut pieces throughout, creating an appealing texture contrast. It's an ideal bread for breakfast with honey or cheese, or as an accompaniment to Turkish tea.

Recipe Details

Prep 20 min

Cook 35 min

Servings 8

Difficulty Medium

Nutrition per Serving

285 Calories

8g Protein

12g Fat

38g Carbs

3g Fiber

Cevizli ekmek is a beloved Turkish bread that showcases the country's abundant walnut harvest, particularly from the Black Sea region where walnuts have been cultivated for centuries. This hearty bread represents the Turkish tradition of incorporating nuts into baked goods, creating both flavor and nutritional value. The bread offers a wonderful balance of nutty richness and subtle sweetness, with toasted walnuts providing bursts of flavor in every bite. The crumb is tender yet substantial, with a slightly dense texture that holds up beautifully to spreads and toppings. When fresh from the oven, it fills the kitchen with the warm aroma of toasted nuts and yeast. This versatile bread works equally well for breakfast with Turkish honey and kaymak, or as a base for savory combinations with cheese and olives. The natural oils from the walnuts keep the bread moist for several days, making it perfect for meal prep or gifting to neighbors. Served warm or at room temperature, each slice reveals the beautiful distribution of walnut pieces throughout the golden crumb. It pairs wonderfully with Turkish tea or coffee, making it a perfect addition to any Turkish breakfast spread or afternoon tea service.

Ingredients

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

Instructions

Activate the yeast

Combine warm water (around 40°C) with sugar and yeast in a small bowl. Let stand for 5-10 minutes until the mixture becomes foamy and bubbly. The water should feel warm but not hot to touch. Do not use water that's too hot as it will kill the yeast.
Toast the walnuts

Roughly chop walnuts into 1cm pieces. Toast them in a dry pan over medium heat for 3-4 minutes, stirring frequently until fragrant and lightly golden. Remove from heat immediately when they smell nutty. Do not let them burn or they will taste bitter.
Make the dough

In a large bowl, combine flour and salt. Add the activated yeast mixture, olive oil, and honey. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. The dough should be slightly sticky but manageable. Do not add extra flour if it seems wet initially.
Knead and add walnuts

Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Gradually work in the toasted walnuts during the last 2-3 minutes of kneading. The dough should pass the windowpane test when ready. Do not over-knead once walnuts are added or they may break apart.
First rise

Place dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 60-90 minutes until doubled in size. The dough should spring back slowly when gently poked. Do not let it over-rise or the bread will be dense.
Shape the bread

Punch down the dough and turn onto a lightly floured surface. Shape into a round or oval loaf and place on a parchment-lined baking sheet. Cover loosely and let rise for 30-45 minutes until visibly puffed. The loaf should feel light and airy when gently pressed. Do not let the second rise go too long.
Bake the bread

Preheat oven to 200°C. Beat the egg with 1 tbsp water and brush over the loaf. Score the top with 3-4 diagonal slashes. Bake for 30-35 minutes until golden brown and hollow-sounding when tapped. Internal temperature should reach 90°C. Do not open the oven door during the first 20 minutes of baking.

Tips

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Cooking Tips

Toast the walnuts just until fragrant but not dark brown, as they will continue cooking in the oven and can become bitter if over-toasted initially.

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Alternatives

Replace walnuts with hazelnuts or almonds for different flavors, though walnuts provide the most traditional taste and texture for this bread.

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Serving & Storage

Serve warm with Turkish honey or cheese for breakfast, or toast slices for extra crunch. Store wrapped in cloth for up to 3 days or freeze sliced for up to 3 months.