This side dish comes to you straight from The Redwall Cookbook! I love it because it’s simple and wholesome, just as a Redwall Abbey recipe should be. Plus, the cayenne pepper ties in with our appetizer, and the nuts will tie in beautifully with our dessert! I wasn’t able to snag a copy of the cookbook itself, so I accessed the recipe through The Half Cut Cook.
NOTE: There’s no rule that says you can’t repurpose Beorn’s Nut Bread from our Hobbit menu as your Redwall side. I just think the hearty, ever-so-subtly spicy nature of this particular bread recipe is a perfect companion to our Hotroot Soup and Deeper ‘n Ever Pie.
Loamhedge Legacy Nutbread
“Always gallant, Matthias patted his friend’s paw. ‘Well, now, if you like my nutbread–Loamhedge Legacy, I call it–I’ll trade recipes with you!’
Rosey agreed willingly, ‘Ooh, I love any sort of nutbread. Which one is yours?’
Matthias pointed. ‘Over there, by that big marvelous pudding. It’s nothing so grand, I fear. Just a homely thing, but it’s very tasty and made to a real ancient recipe…’ “
— The Redwall Cookbook
- 2 cups flour
- 2 tsp baking powder
- 1 1/2 tsp salt
- 1/4 tsp cayenne pepper
- 1/4 cup unsalted butter
- 2/3 cup milk
- 1 cup chopped pecans
- Makes 1 loaf (serves approximately 6 people)
- First off, set your oven to 425°. Add your flour, baking powder, salt, and cayenne pepper to a food processor and pulse a few times.
- Now, slice your butter into individual tablespoon portions, add half to the mix, and process on low for about 2 minutes. Stop the processor and scrape the sides of the bowl. Add your remaining butter and repeat the process. After scraping the bowl the second time, run the processor for another minute or until the mix has a course texture, like this:
- Transfer the mix to a medium mixing bowl and stir in 2/3 cup of your nuts.
- Add your milk a few tablespoons at a time, stirring well with a wire whisk after each addition. Keep stirring in milk until the texture of the dough is damp, but not wet (if you need to use extra milk to reach this texture, that’s ok).
- NOTE: There will also be some dry, unincorporated bits of dough in the bottom of the bowl. This is totally normal. A little milk goes a long way here, so when you knead it all up, even the dry bits should incorporate easily.
- Gently knead the dough into a ball.
- On an ungreased baking sheet, flatten out the dough and shape it into an 8″ square.
- Press the remaining nuts firmly into the top of the dough. With a sharp knife, cut a pattern of 12-16 squares across the top of the loaf, being careful to only cut halfway through the dough.
- Bake for 20-25 minutes, until the crust is firm and lightly browned.
- Let cool and serve with Deeper ‘n Ever Pie at your next Redwall feast!