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Bread

Pine Nut Bread

A yeast bread with pine nuts, whole wheat and white flour, topped with chili.

From the Recipes Wiki (Fandom) · 19 ingredients
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Why it works: Pine and wheat share more aroma than cooks usually use. They rank in the top 7% of all ingredient pairs, and cooks put them together in 46 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Pine Nut Bread

Oven375°F
Timeabout 40 minutes

Ingredients

Directions

Prepare the pine nuts

  1. Toast the pine nuts in a dry skillet until they begin to color, shaking the pan occasionally so they don't burn.

  2. Remove the pine nuts from the heat and set them aside to cool.

  3. Chop the cooled pine nuts finely by hand or in a food processor to make a fine meal, being careful not to overwork them.

Make the dough

  1. Stir the yeast and sugar into the warm water and set the mixture aside for 10 minutes or until the surface is covered with bubbles.

  2. Stir in the salt, ground pine nuts, whole wheat flour, and as much white flour as you can, using a spoon.

  3. Turn the dough out onto the counter and knead it until it's smooth and silky, about 8 minutes, incorporating extra flour as needed.

  4. Brush a film of oil in a bowl and set the dough to rise for approximately 45 minutes, covered with a damp towel or a piece of plastic wrap.

  5. Let the dough double in bulk, then turn it out onto the counter and knead it briefly.

Shape, bake and cool

  1. Shape the dough into a round ball and set it aside to rise again on a peel or counter dusted with cornmeal or flour.

  2. Preheat the oven to 375°F; if using a baking stone, heat it at the same time.

  3. When the bread has risen again, after about 30 minutes, cut 4 or 5 deep slashes across the top.

  4. Mix the ground red chili powder with a few spoonfuls of water and paint it over the surface of the bread.

  5. Slide the risen bread onto the baking stone and bake until it's firm on top and lightly browned on the unglazed parts, about 40 minutes.

  6. Set the bread on a rack to cool.

Nutrition, whole recipe (rough)

729Calories
18 gProtein
24 gFat
113 gCarbs

Counts 6 of 7 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Pine Nut1 oz (28g)191
Sugar1 tbsp (12.5g) granulated49
Walnut1 walnut half (4g)26
Chili1 tsp (2.7g)8
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pine + wheattop 7% of all pairs
    Smell alikestrong
    Cooked together46 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  2. Nuts + wheattop 11% of all pairs
    Smell alikemoderate
    Cooked together57 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pine + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together302 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Nuts + flourtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,180 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pine nuts
Toasted and ground to a meal, they add nutty aroma and richness to the crumb.
Active dry yeast
Ferments the dough, producing gas that makes it rise and become airy.
Whole wheat flour
Adds a denser, nuttier texture and more fibre-rich body than white flour alone.
Unbleached white flour
Provides gluten for structure, letting the dough stretch and hold its shape.
Ground red chili powder
Painted on the surface, it adds colour and a mild warm flavour to the crust.

The step that matters

Knead until smooth and silky, adding flour only as needed. Kneading develops gluten, which gives the dough strength to trap gas. Adding too much flour makes the dough dry and stiff, so the loaf rises less and bakes up dense.

Swap the nuts

How well each one fits the dish's main ingredients (pine, sugar, wheat, flour):

  1. Almondfits better
  2. Pistachiofits better
  3. Cashew nutfits better
  4. Nutsthe original

Fit is the average pairing score against pine, sugar, wheat, flour. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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