This pull-apart bread with nuts is simply delicious! It was a side for our Christmas Dinner and we just couldn’t stop eating it! I have the recipe from my dear friend and amazing baker Belma, Ahlanisweethome.com , she has tons of easy and impressive recipes, mostly sweet. I adapted the recipe to make it a savoury bread and used locally grown walnuts and pumpkin seeds (from Styria, as I was in Graz). Get the recipe in German on Belma’s blog.
I had to double the quantities to make this big loaf as I wanted to use my new baking tool, a baking tin with holes to make the bread crunchy and crispy all over, it worked really well and since it was so delicious, it was no problem to finish it!
Fill the bread with whatever you want or have, it can be sweet or savoury. It goes well with chocolate or pesto, with nuts or tomatoes, with fruits or cheese… you can make this recipe over and over and always have a different bread!
- 42 g of fresh yeast (or 21 g of active dry yeast)
- 130 ml of lukewarm milk
- 20 g of sugar
- 500 g plain flour
- 2 eggs
- 70 g room temperature butter + 50 g of melted butter for the filling
- 8 g of salt
- 30 g of chopped walnuts
- 30 g of chopped pumpkin seeds
- Dissolve the yeast (42g) in the lukewarm milk (130 ml) with a spoon of sugar.
- In a big bowl pour the flour (500g), 2 eggs, the remaining sugar, room temperature butter (70g), salt (8g) and the yeast/milk and mix well, until the dough stops sticking to your hands. You may also use a kitchen machine with a hook to knead the dough.
- Cover the bowl and let it rise for one hour in a warm place, it should double its volume.
- Roll it out on the kitchen counter, dusted with some flour. You want it to be 1/3 cm thin or so.
- Brush the melted butter on top of the rolled dough and sprinkle with the chopped walnuts and pumpkin seeds (leave some for the top).
- Now take a look at your tin and cut the dough in squares that will fit the smaller side of it. Pile them up in the tin. If it’s too much dough, you can use it to make muffins like in my recipe here. If you have the feeling it’s not enough, space it out a bit, it doesn’t have to be too tight.
- Sprinkle the top with the leftover nuts and seeds.
- Let it rest, covered, for 30 minutes and preheat the oven to 180 C in the meantime.
- Bake for 30-35 minutes. Let it cool down 5 minutes before removing it from the tin. Let it cool down on a rack completely, if you can resist to it!
I used my 100mm macro lenses to take these pictures, the bread with its details was a great subject!!
Here is the recipe to print out:
So what are you going to use as a filling for this bread? I’d love to know in the comments below!
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