Rustic Blue Cheese and Walnut Loaf

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (about 12 slices)
• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 3 hours 40 minutes (includes rises and cooling)

Quick Ingredients

• Bread flour 400 g (3 1/3 cups)
• Whole wheat flour 100 g (3/4 cup)
• Warm water 350 g (1 1/2 cups), 95–105°F
• Instant yeast 7 g (2 1/4 tsp)
• Fine sea salt 10 g (1 3/4 tsp)
• Olive oil 1 tbsp
• Honey 2 tsp
• Blue cheese 150 g (5 oz), 1/2-inch chunks
• Walnuts 120 g (1 cup), toasted and chopped
• Optional: fresh thyme 1 tsp, black pepper 1/2 tsp

Do This

• 1) Toast walnuts in a dry pan 4–6 minutes; cool. Cube blue cheese and chill 10–15 minutes.
• 2) Mix flours, yeast, and salt. Add warm water, oil, and honey; stir to a shaggy dough. Rest 10 minutes.
• 3) Knead 6–8 minutes (or mixer 5–7) until smooth and slightly tacky. Form a ball; place in oiled bowl.
• 4) Rise until doubled, 60–90 minutes at warm room temp.
• 5) Gently press dough into a rectangle; scatter cheese, walnuts, thyme. Fold to distribute. Shape into a 9-inch log; pan.
• 6) Proof 40–60 minutes until 1 inch above pan. Bake 15 minutes at 425°F (220°C), then 20–30 minutes at 400°F (205°C) to 200–205°F internal. Cool 1 hour before slicing.

---

Why You’ll Love This Recipe

• Hearty, artisan-style crumb with pockets of creamy, tangy blue cheese and crunchy toasted walnuts.
• Simple, reliable method with clear cues, whether you knead by hand or with a mixer.
• Perfect for savory sandwiches, cheeseboards, or toasted with a smear of butter.
• Flexible: swap herbs, adjust crust style, or bake same-day or overnight.

Grocery List

• Produce: Fresh thyme (optional)
• Dairy: Blue cheese (Roquefort, Gorgonzola, or Stilton)
• Pantry: Bread flour, whole wheat flour, walnuts, instant yeast, fine sea salt, olive oil, honey, black pepper (optional)

Full Ingredients

Dough Base

• Bread flour: 400 g (3 1/3 cups)
• Whole wheat flour: 100 g (3/4 cup)
• Warm water (95–105°F / 35–41°C): 350 g (1 1/2 cups)
• Instant yeast: 7 g (2 1/4 tsp) — or active dry: 8 g (2 1/2 tsp; proof in the warm water with honey 5–10 minutes)
• Fine sea salt: 10 g (1 3/4 tsp)
• Extra-virgin olive oil: 15 g (1 tbsp)
• Honey: 10 g (2 tsp)

Mix-Ins

• Blue cheese: 150 g (5 oz), cut into 1/2-inch chunks and chilled
• Walnuts: 120 g (1 cup) roughly chopped, toasted
• Fresh thyme leaves: 1 tsp, finely chopped (optional)
• Freshly ground black pepper: 1/2 tsp (optional)

For the Pan & Finish

• Olive oil or nonstick spray for greasing the pan
• 9×5-inch (23×13 cm) loaf pan

Step-by-Step Instructions

Step 1: Toast walnuts and chill the cheese

Roughly chop the walnuts. Toast them in a dry skillet over medium heat, stirring often, until fragrant and a shade darker, 4–6 minutes. Transfer to a plate to cool completely (warm nuts can soften the dough). Cut the blue cheese into 1/2-inch chunks and chill in the freezer for 10–15 minutes to firm up; this helps create distinct pockets in the loaf.

Step 2: Mix the dough

In a large bowl (or the bowl of a stand mixer), whisk together the bread flour, whole wheat flour, instant yeast, and salt. In a separate container, combine the warm water, olive oil, and honey. Pour the liquids into the dry ingredients and stir with a sturdy spoon until a shaggy dough forms and no dry flour remains. Cover and let rest (autolyse) for 10 minutes.

Step 3: Knead to a smooth, tacky dough

Knead by hand on a lightly oiled surface for 6–8 minutes, or with a dough hook on speed 2 for 5–7 minutes, until the dough is smooth, elastic, and slightly tacky but not sticky. If needed, adjust with 1–2 teaspoons water or flour at a time to reach the right feel. Shape into a ball.

Step 4: First rise (bulk fermentation)

Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let rise at warm room temperature (75°F / 24°C ideal) until doubled, 60–90 minutes. You should see a domed top and small bubbles when you press the surface.

Step 5: Fold in cheese and walnuts; shape the loaf

Lightly oil your work surface. Turn the dough out and gently press it into a rectangle about 9×12 inches. Evenly scatter the chilled blue cheese, toasted walnuts, and thyme (if using) over the top. Fold the dough like a letter (top third down, bottom third up), then rotate 90 degrees and gently press and roll into a 9-inch log, working just enough to distribute the mix-ins without smearing the cheese. Keep any exposed cheese pieces tucked inside. Place the log seam-side down in a greased 9×5-inch loaf pan.

Step 6: Second rise and preheat the oven

Cover the pan loosely and proof until the dough crowns about 1 inch above the rim and springs back slowly when gently pressed, 40–60 minutes depending on room temperature. About 20 minutes into the proof, preheat the oven to 425°F (220°C) with a rack in the lower-middle position. For a slightly shinier crust, you can brush the top lightly with a teaspoon of olive oil just before baking (optional).

Step 7: Bake, cool, and slice

Bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 400°F (205°C) and continue baking 20–30 minutes until the loaf is a deep golden brown and registers 200–205°F (93–96°C) in the center. If the top is browning too quickly, tent loosely with foil at the 30-minute mark. Remove from the pan and cool on a rack for at least 1 hour before slicing; this sets the crumb and prevents a gummy interior.

Pro Tips

• Keep the blue cheese cold so it stays in distinct pockets; a brief 10–15 minute chill in the freezer works best.
• Weigh ingredients for reliability. If the dough feels too stiff or sticky, adjust in 1–2 teaspoon increments with water or flour.
• Do not overwork the dough after adding cheese and nuts; minimal handling preserves chunky pockets and prevents streaking.
• Check doneness with a thermometer: 200–205°F in the center ensures a fully baked loaf with a tender crumb.
• For a crustier top, place a small metal pan on the bottom rack during preheat; add 1/2 cup hot water when the loaf goes in, then vent the oven after 15 minutes.

Variations

• Fig, walnut, and blue cheese: Fold in 1/2 cup chopped dried figs with the walnuts for sweet-savory balance.
• Herb-forward: Swap thyme for 1 tbsp chopped rosemary or chives and add 1 tsp cracked black pepper to the dough.
• Dutch-oven boule: Shape into a round and bake in a preheated Dutch oven at 450°F (232°C), 20 minutes covered + 15–20 minutes uncovered.

Storage & Make-Ahead

Cool completely, then wrap in foil or store in a bread bag at room temperature for up to 2 days. For longer storage, slice and freeze in a zip-top bag up to 3 months; toast straight from frozen. Make-ahead option: after shaping in the pan, cover and refrigerate 12–18 hours. Bake cold from the fridge, adding 5–10 minutes to the bake time as needed.

Nutrition (per serving)

Approximate for 1 of 12 slices: 260 calories; 11 g fat (3.5 g saturated); 32 g carbohydrates; 3 g fiber; 2 g sugar; 8 g protein; 360 mg sodium.