{"id":121442,"date":"2025-03-09T04:55:16","date_gmt":"2025-03-09T04:55:16","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/bread\/jane-grigsons-walnut-and-onion-bread-with-sourdough-or-yeast-breadtopia\/"},"modified":"2025-03-09T04:55:16","modified_gmt":"2025-03-09T04:55:16","slug":"jane-grigsons-walnut-and-onion-bread-with-sourdough-or-yeast-breadtopia","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=121442","title":{"rendered":"Jane Grigson\u2019s Walnut and Onion Bread with Sourdough or Yeast \u2013 Breadtopia"},"content":{"rendered":"


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In 1971, English cookbook author Jane Grigson, included a bread with walnuts and onion from Burgundy, France in her book Good Things<\/em><\/a>. The recipe was also featured that year in Gourmet<\/em> magazine in Grigson\u2019s article extolling the virtues of walnuts, and by 1973, her recipe had earned a place in James Beard\u2019s acclaimed book, Beard on Bread<\/a><\/em>, where it\u2019s called \u201cJane Grigson\u2019s Walnut Bread from Southern Burgundy.\u201d In addition to walnuts and onion, the bread contains a relatively large amount of walnut or olive oil. This makes the crumb very tender and the crust has a wonderful crispiness to it. Having now made three batches of this bread, I can say I agree with all of Beard\u2019s praise:<\/p>\n

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\nIt makes one of the most attractively flavored and textured breads I have eaten in a long time. If you can\u2019t find walnut oil, you can use a fruity olive oil. Baked in intriguing small round loaves, it is light and has a pleasant crust, delicious \u2018nose,\u2019 and a delicate onion flavor.\n<\/p>\n<\/blockquote>\n

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Since the advent of the internet, the recipe has been republished and lauded on countless food blogs. It\u2019s even mentioned and photographed in a 2020 Food52 article<\/a> on top bread books.<\/p>\n

Now we\u2019re giving the recipe another revival but with some modifications: using high extraction flour and leavening it with sourdough, and as far as my web-search uncovered, this may be the first offering of a recipe for this bread with sourdough starter. Of course, people in the south of Burgundy would have made it with sourdough before the invention of commercial yeast so our take is old school as usual.<\/p>\n

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Recipe Modifications and Notes<\/h3>\n