Pain aux noix is a type of nut bread that can be made with different flours and sweeteners. Traditional recipes use old sourdough or antipasti as a leavening agent, and nuts are added before rising. Bakers can modify the recipe by adding fruit or zest, and sweetening it for a richer breakfast bread.
Pain aux noix means “nut bread” in French, so it should come as no surprise to learn that pain aux noix is simply nut bread. Many cultures have various versions of nut bread and nut bread in general, including the famous Italian nut bread, and these breads are often easy to find in traditional bakeries. They’re also simple enough to make at home, especially after you’ve mastered the basics of baking bread.
The methods of preparation and the recipe for pain aux noix vary according to the region and the taste of the baker. Pain aux noix can be made with white flour, wholemeal flour, or a blend of flours, and some cooks add ingredients such as rye or spelled flour to the bread to make it more interesting. In addition to the basic salt and water, the dough may also include oil and sometimes a sweetener such as honey, molasses or sugar. As a general rule, the bread is lightly sweetened, enhancing the flavor without becoming overwhelming.
The leavening agent used in traditional pain aux noix is old sourdough or antipasti. These appetizers develop a more complex flavor in the bread, following a slow and constant fermentation. While you can use active dry yeast or fresh yeast in pain aux noix, some bakers feel the flavor of this bread suffers without an old starter.
Nuts are typically added to bread in the last stage of the kneading process, just before rising. Traditionally, this French Nut Bread is formed into a round or boule shape and the top can be cut off to ensure the bread expands evenly as it bakes. Some bakers like to add a glaze to their pain aux noix right before baking so it develops a glossy crust, and enterprising cooks can braid the loaf or shape it into a ring for added visual interest.
There are many ways in which the basic recipe for pain aux noix can be modified, and the bakers who make this bread often develop their own distinct version. For example, fruit can be added to bread or orange zest can be mixed into dough to make the flavor more interesting. Eggs and milk can be used in the recipe to make the bread richer and if pain aux noix is sweetened a little more, it can turn into a very rich breakfast bread that tastes superb with butter and cinnamon.
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