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Pecan Bread

28th Jan 2021

Pecan Bread


  • 1/2 litre lukewarm water
  • 50g yeast
  • 3 tbsp. peanut butter
  • 4 tsp salt
  • 50g oats
  • 3 tbsp. cocoa
  • 3 tbsp. sweet chilli sauce
  • 50g walnuts or pecans
  • 400g wheat flour
  • 400g durum wheat flour


In a bowl, dissolve the yeast in the water - make sure it has completely dissolved in the water and then add the remaining ingredients. Mix in a mixer for approximately 10 minutes at high speed.

Place in a greased Classic 5L Medium Roaster and sprinkle the top with flour. Cover the dough with cling film or a damp cloth and allow to rise in a warm place for about 1 and a half hours. Bake at 250°C for 20 minutes.

Turn the bread out of the baking pan and cool completely on a wire rack before cutting.

It's hard to resist your freshly baked bread as it cools on the rack. But do not given in! It is important to let the bread cool on a wire rack, or it will not be moist and soft. Wait until the bread has cooled completely to room temperature. The bread has not finished baking until it's cooled - the crust must develop it's crispness and the moisture in the middle of the bread must have time to spread out.