Name: Russian-Style Nut Bread
Prep time: 45 min
Cook time: 45 min
Ingredients: 600 g all-purpose flour; 5 g salt; 50 g white sugar; 2 eggs; 50 g corn oil; 200 g warm milk; mixed nuts (such as walnuts, almonds, cashews, or sunflower seeds, as desired); a little water (for sealing edges); Note: Reserve a small amount of the beaten egg for brushing the top before baking.

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I wanted to make something warm, homemade, and extra special for my kids—and this rustic, nut-filled bread was a hit from the first bite. It’s now one of our favorite treats to bake together at home!

Why you’ll love this recipe

This Russian-style nut bread is soft and fluffy on the inside with a perfectly crisp crust. It’s packed with crunchy roasted nuts, slightly sweet from sugar, and made with simple pantry staples.

Whether you’re serving it at breakfast, sharing with guests, or enjoying it as an afternoon snack, this loaf feels both hearty and nostalgic. Plus, it’s surprisingly easy to make even if you’re new to bread baking!

Ingredients:

600 g all-purpose flour
5 g salt
50 g white sugar
2 eggs
50 g corn oil
200 g warm milk
mixed nuts (such as walnuts, almonds, cashews, or sunflower seeds), as desired
a little water (for sealing edges)
Note: Reserve a small amount of the beaten egg for brushing the top before baking.

Instructions:

1. Prepare the dough

In a large mixing bowl, combine 600 g all-purpose flour, 5 g salt, and 50 g white sugar. Mix thoroughly.

Crack 2 eggs into a small bowl and beat. Set aside about 1 tablespoon for later, and pour the rest into the flour mixture.

Gradually pour in warm milk, mixing with chopsticks or a spoon until the dough starts to clump.

Add 50 g corn oil and knead everything into a soft dough. Once combined, move it to a flat surface and knead until smooth and elastic.

2. Rest and divide

Divide the dough into two equal portions and shape each into a round ball.

Let the dough rest for 10 minutes, to relax the gluten while you prepare your mixed nuts.

3. Fill and shape

Roll out one dough ball into a rectangular sheet, about the thickness of a dumpling wrapper.

Spread a generous layer of mixed nuts over the dough and press them in lightly.

Roll the dough up tightly into a log shape, making sure there are no air pockets.

Seal the edge by moistening it with a little water and pressing it closed.

Tuck in the ends and shape neatly. Repeat with the second piece of dough.

4. Proof

Place both loaves onto a baking tray lined with parchment or into a baking pan.

Let them proof in a warm oven at 40°C (104°F) or a warm spot until they double in size. This usually takes about 45–60 minutes depending on the room temperature.

5. Bake

Preheat the oven to 160°C (320°F) with top and bottom heat.

Brush the tops of the loaves with the reserved egg wash.

Bake for 45 minutes, until golden brown and fragrant.

Once done, remove and let cool on a wire rack before slicing.

Frequently Asked Questions

Q: Can I use butter instead of corn oil?
A: Yes! Melted butter can be used in place of corn oil for a richer flavor, though the texture may be slightly different.

Q: What nuts work best in this bread?
A: Walnuts, almonds, cashews, pumpkin seeds, and sunflower seeds all work beautifully. You can toast them lightly for extra flavor before adding them in.

Q: Can I make the dough in advance?
A: Yes, you can prepare the dough, shape it, and refrigerate it overnight before baking the next day. Let it come to room temperature and rise before baking.

Q: Is this bread sweet or savory?
A: It’s mildly sweet from the sugar and has a lovely nuttiness. It pairs well with both sweet toppings (like jam or honey) and savory ones (like cheese or butter).

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