Forest Nut Bread

Simple box bread with walnut

Today I have brought you a wonderful, hearty and very tasty bread recipe, my WaldNuss bread. A real muscle man with a lot of (forest rye) whole grain flour and walnuts, which fills you up for a long time and just goes well with autumn. The preparation couldn't be easier. This loaf of bread is very juicy, has a great aroma and is wonderfully fresh ... ♥

WaldNuss Brot

WaldNuss Brot - a muscle man

Lots of whole grain rye flour, a good portion of oat flakes and also healthy walnuts make this bread not only very tasty, but also a real powerhouse and filler!

I ground my perennial rye myself, it just tastes best for me personally. Rounded off with Ruchmehl and a little rye malt, the WaldNuss bread is an ideal autumn bread for me. Nice and strong, aromatic, nutty and totally delicious! Because when it gets cold and uncomfortable outside, stronger and hearty breads come back to our table.

During the week I particularly like to bake box loaves because they are square, practical, good. And therefore perfect for the kids' lunch box and as a healthy snack for school. (And the maternal conscience is also calmed down a bit when whole grains are also involved.)

Delicious is that easy

By the way, the recipe for this WaldNuss bread is based on mine Original grain bin developed. This time, instead of spelled malt flakes, this time we use grainy oat flakes, which can be roasted beforehand if desired. This intensifies the nutty aroma of the bread even more. The spelled malt flakes would also fit perfectly here, but on the one hand I felt like eating oat flakes and on the other hand I had to use up the supply of crispy oat flakes.

The actual working time is really short with this bread. Whenever I find that our supply of bread is running out and we need bread, this type of box bread is prepared. Over time, some favorite variants have emerged, which will gradually appear here on Cookie and Co.

WaldNuss Brot
Simple loaf of bread with overnight cooking

But here on the blog you will find a whole range of such very simple bread crates with overnight cooking. Super easy and practical when there is little time or leisure to bake. Maybe you would like to try one or the other recipe:

My conclusion

I just love this box of bread. The ingredients are mixed in no time and the long maturing time with very little sourdough gives the bread a great aroma. It is also very juicy and has a very good freshness. What more do you want? So ... definitely try it out, have fun baking ... ♥

For the love of bread


Forest Nut Bread

  • Prep Time:
    10 mins
  • Cook Time:
    11 hours 50 minutes
  • Total Time:
    12 hours
  • Yield:
    1 loaf from 1 kg bread mold
  • Category:
    Dinner, bread, breakfast
  • Cuisine:
    German - German



  • 200 g Ruch flour / wheat flour type 1050
  • 300 g Wholemeal rye flour, e.g. B. Forest rye
  • 50 g crunchy oat flakes, toasted (or other flakes of your choice)
  • 30 g Anstellgut vom sour dough (ASG) (very fit, otherwise preferred 20 g refreshed sourdough)
  • 425 g Water (35 ° C)
  • 125 g Yogurt (vegan: soy yogurt or similar)
  • 10 g inactive baking malt or rye malt (optional)
  • 10 g Beet syrup (or honey (optional)
  • 3 g Aquaposa / ground psyllium husks (optionally something in addition Acerola powder)
  • 12 g salt
  • 10 g Walnut oil (the other oil)
  • 80 g Walnuts, roughly chopped (preferably roasted)


  • Oat flakes (for sprinkling and for the mold)



  • Food processor:
    Dissolve the items to be set in the water.
    Add all the other ingredients for the dough except for the walnuts, oil and salt.
    Mix for 4 minutes at slow speed in the food processor (if possible with the flat beater or flexible stirring element).
    Add walnuts, oil, and salt and continue mixing for 1 minute on slow speed.
  • Thermomix:
    Put the starter and water in the mixing bowl, 30 seconds | Mix level 3.
    Add all other ingredients for the dough except for the walnuts, oil and salt, 2 minutes | Dough kneading stage.
    Add walnuts, oil and salt, 1 minute / dough setting.


  • Grease the loaf pan or one suitable permanent baking foil interpret.
    If necessary, sprinkle with flakes (with permanent baking foil, only the bottom will work).
  • Then distribute the dough in the baking pan.
  • Smooth out with a dampened spatula and sprinkle with plenty of flakes. (The loaf pan is half full.)
  • Cover and cook for 10-12 hours at 22-24 ° C.
    At the end of the rising time, the dough should reach at least just below the edge of the loaf pan.
    (The ripening time depends very much on the items to be staked, so it can be shorter or longer. Experience has shown that the fermentation takes about 8 hours for refreshed sourdough or extremely fit items.)
  • After the walking time, sprinkle again with flakes and spray with a little water.

to bake

  • Preheat the oven in good time to 230 ° C top / bottom heat (210 ° C hot air / circulating air).
  • Place in the preheated oven and bake for about 60-70 minutes.
  • After 10 minutes, lower the heat to 200 ° C (180 ° C hot air / circulating air).
    After another 40 minutes, remove from the loaf pan and finish baking without the pan.
  • After baking, allow to cool completely on a wire rack.
    (Gladly cut in on the next day.)



Size of the bread baking molds:

1 kg bread pan = approx. 23.0 x 11.0 x 9.5 cm

Keywords: Anstellgut, high-fiber, simple, oat flakes, autumn, box bread, grains, mazi, rye, wholegrain rye flour, red grain, Ruchmehl, sourdough, sourdough bread, fast, Thermomix, Tm31, TM5, TM6, cooked overnight, ancient grain, ancient grain, whole grain, wholegrain rye flour, Walnut, walnuts


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19 thoughts on “WaldNuss Brot”

  1. Hello Sonja, I am very enthusiastic and would like to start baking soon, unfortunately my sourdough is still in development. Can I add a little more yeast to "reinforce" it? Autumn greetings

    1. Yes that is definitely possible, think 1 g of fresh yeast should be absolutely sufficient. Then cook at 20-22 degrees.

  2. A super bread with walnut. I had all the ingredients at hand and got started right away.
    The reward was a very good tasting bread. The waiting time of 1 day was too much 🙂
    The dough was ready to bake after just 8 hours and 65 minutes of baking time was sufficient for me.

    Thanks a lot for this.

    1. Ruchmehl is a typical Swiss bread flour, excellent in taste with sweetish-malty aromas.

      Warm greetings,

  3. Hello Sonja,
    where do you get your baking tins from? I have a king cake pan, the bread fits in there, but the slices are just small ... and when I do research on the Internet, it says that a 30 cm bread pan comes out 1 kg of bread. It can't be, can it? Kind regards Hanne

  4. Hello Sonja,
    I would like to bake these “overnight recipes” for the loaf pan (there are so many delicious ones here on the blog) in a wooden frame, but I'm not so sure that it will work at all. Have you tried that before or did you experience it? I fear that I will no longer be able to get the bread out of the frame 😏. Thanks in advance and best regards ... Mareike

    1. Dear Mareike,

      I would not recommend cooking for such a long time in a wooden baking frame because the wood can absorb moisture from the dough.

      Best regards,

    2. Dear Sonja, scheduled for the evening and baked in the morning before work. Since my hungry ASG was very sour, I only took 10 g ASG and 1 g yeast to be on the safe side. Super tasty and still juicy on the 3rd day. With butter and cheese hmmmm… ..thanks for that!

      Love from


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  6. Super bread,
    I didn't have any yoghurt (a total of 500 grams of water) and I saw the Vit C. too late :-). Due to the heat, the dough was ready after 6 hours. Very juicy and the crust turned out really great.
    I would like to make 2 loaves of bread out of the crowd. Actually, not much should change in the times, should it?


    1. Hi there,

      no times don't change
      If you want to cut the dough in half and divide it into two smaller shapes, the baking time will be reduced by 10-15 minutes. That's the only ...

      Many greetings,

  7. Hello Sonja!
    Yesterday I tried the recipe, and apart from the fact that my bread crust cracked wildly at the top (I should have waited a little longer to bake) it turned out great. Tastes nice and spicy and is wonderfully juicy. I took it out for breakfast with friends today and everyone was full of praise. This will definitely end up in my collection! I used psyllium husks instead of Aquaposa (without vitamin C powder), wheat 1050 instead of brown flour and a little more beet syrup instead of inactive malt.
    Many greetings from Caro

    1. Dear Caro,

      if your bread is torn open, it could have ripened a little further. Did you swath?
      I'm glad it went down so well ...

      Best regards,

  8. Just delicious. Since my husband is allergic to walnuts, I swapped them for hazelnuts. Both versions are mega.

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