These wonderful rustic Walnut and Black Garlic Bread Rolls are perfect as a vehicle for all sorts of fillings such as jam, pate, ham or cheese. I love them simply with butter, a few slices of tomato and a sprinkle of salt and pepper. You can serve them with hot-pots, soups, stews, casseroles and use them for sandwiches.
There is no wrong with toppings and I have even had it with an apple marmalade and another time with some honey. The versatility of walnut and black garlic bread rolls totally depends on the black garlic gold hidden inside and it is that beautiful, rich flavour that makes them so special.Never heard of black garlic before? Oh! There is a whole world of flavour and health benefits encapsulated within these tiny black fellows (and zero of the famous garlic pungency!). I keep discovering and inventing new ways of enriching all sorts of dishes with black garlic, both sweet and savoury, as its complexity and the luxurious taste simply keeps on giving!
BTW. It is becoming much easier to buy quality black garlic these days. If you’re based in the US you’ll get it from here. And this is my favourite supplier of black garlic in the UK.
The method of making my walnut and black garlic bread rolls is one of the simplest ones and even the first-time baker can manage it with no problem. Mix all wet ingredients together in one bowl and all dry ingredients in the other. Combine them both, knead and allow to rise for an hour or so. Shaping is also as simple as it gets. You roll the dough flat, spread the filling, roll the dough up like a swiss roll and then slice it across into individual, delightful bread rolls. Rise again, bake and enjoy!
Walnut and black garlic bread rolls have a lovely, soft and moderately dense texture. There is a touch of sweetness in the flesh thanks to a bit of honey, but on the whole I would call these bread rolls savoury rather than sweet. The secret sits in the filling!
Walnut and Black Garlic Bread Rolls – my favourite part
Definitely the ‘filling’ of chopped walnuts and beautiful black garlic paste! It might seem like a decorative part more than a flavouring at first, but sink your teeth into that bread roll and you’ll be surprised with delicious and moreish hints of the truly puzzling black garlic. And it is that kaleidoscope of hints, tones and undertones that make my bread rolls so versatile with both sweet and savoury accompaniments.
There is just nothing like the smell of fresh, homemade bread. It’s also one of life’s greatest pleasures to make one with your own hands and then taste this simplest of foods almost straight from the oven. Start with my amazing rustic, walnut and black garlic bread rolls!
- 500g strong white bread flour
- 2 teaspoons fast action dried yeast
- 1 tablespoon honey
- 1 teaspoon sea salt
- 3 tablespoons walnut oil (extra virgin olive oli will do fine instead as well)
- 250ml milk (or tepid water)
- 100g chopped walnuts (or pecans)
- 10 black garlic cloves, minced or 7 teaspoons of black garlic paste mixed
- 1 tablespoon of extra virgin olive oil
- Cinnamon - add 1 teaspoon to dry ingredients
- Raisins - knead a few handfuls into the dough before the first raising
- 3 tablespoons of sugar, if you want to make it a sweet bread
- Using a fork, mash the black garlic with oil together, reserve.
- In a bowl, combine milk, oil and honey together. Mix it well until combined/dissolved properly.
- In a separate, large bowl, using a spoon or a hand whisk mix salt, yeast and flour until salt and yeast are distributed evenly.
- Pour wet ingredients to the dry ones, bring it all together with a spoon. Tip it onto a lightly floured surface and knead for 7-10 minutes until it becomes an even dough ball.
- Lightly coat the bowl and the dough ball with oil, cover with cling film and leave to rise in a warm place for an hour or until the dough ball has doubled in size.
- Tip the dough out onto a lightly floured surface and knead for a minute or two. Using a rolling pin, roll the dough into an oval shape, about 15 inches wide.
- Using a flat cake spatula, spread the black garlic paste with oil evenly, making sure you go right to the edges, over one side of the rolled out dough. Sprinkle the chopped walnuts on the top and roll the dough tightly into a swiss roll shape, (filling is to be rolled to the inside of the roll)! Sprinkle a bit of flour over your roll and using both palms of your hands, press the roll gently to ensure that the filling and the dough stick nicely together.
- Preheat oven to 220C (428F) and line a large baking tray with parchment paper.
- Using a sharp knife, slice the roll into 10 pieces across the width, lift them and arrange on the baking tray. Gently whisk some oil on the top of each individual Walnut and Black Garlic Bread Roll and cover them with cling film to rest and rise for about 30 min before baking. Bake for 15-18 minutes in preheated oven. Cool on the cooling rack. Store in an airtight container.