How to Make Rustic Cashew Bread

Updated on February 9, 2018
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Mary loves cooking from scratch using natural ingredients. Here she shares some of her favorite recipes and products.

Cashew bread
Cashew bread | Source

I want to let you in on a little secret I have recently discovered: cashew bread. Every time my husband eats this, he says, "That is such good bread." Brazil, where I live, has many wonderful things, but bread isn't one of them. The bread in the local shops leaves a lot to be desired.

I was introduced to this bread when my friend Ruth came to visit. She was carrying two small silver parcels wrapped in foil. She said in her Swiss accent. "I have been baking bread this morning."

My husband and I tried it that afternoon, and he was hooked. He loves traditional German-style breads, and this was a hearty, wonderfully nutty bread. After lunch, I phoned Ruth thanking her and asking for her recipe. She invited us for coffee and a bread-making session.

The combination of three flours (white, wholemeal, and cashew) produce a bread with a rich nutty flavor with all the goodness of wholemeal. We have used this bread with sweet and savory toppings. Strong cheeses, pâtés, bananas, and honey all work well.

If you are tired of the humdrum white bread, that is commonly bought at the store, give this a try. Although I knead it a few times, it can be made without any kneading. This will leave you with a firm dense texture. If you prefer it lighter, you can increase the white flour and decrease the wholemeal. Additional kneading will also give you a lighter bread.

Cook Time

Prep time: 4 hours 4 min
Cook time: 35 min
Ready in: 4 hours 39 min
Yields: 6 rolls

Cashew bread

3 stars from 4 ratings of Cashew bread


  • 1 1/2 teaspoons dry yeast
  • 1 1/2 teaspoons white sugar
  • 1/3 cup water, warmed slightly if you have cold tap water
  • 255 grams (2 cups) All purpose flour
  • 255 grams (2 cups) Whole wheat flour
  • 55 grams (1/2 cup) Cashew flour
  • 50 grams (1/3 cup) Cashew nuts, finely chopped
  • 1 1/2 teaspoons honey, optional
  • 1 teaspoon salt
  • 1- 1.5 cups Water, this will vary (best room temperature)


  1. Begin by placing the yeast, sugar and water into a deep bowl. Stir until all lumps are dissolved.
  2. Leave this until it becomes foamy, about 15 minutes.
  3. Add the all purpose flour, whole wheat flour, cashew flour, cashew nuts, salt and honey if using. Mix well.
  4. Now you will need to add water. The amount will vary on the flour, humidity etc. Start with just a half cup and begin to blend.I prefer to use a wooden spoon to do this. If this is still too dry continue to add more. I used 1 1/4 cups but yours could be less or more. What you are aiming for is the mixture to come away from the bowl into a ball. You should be able to touch the dough and not have flour or dough sticking to your hand. When this forms a ball remove it from the bowl and drop it forcibly on the counter a couple of times. This is to knock out any air bubbles.
  5. Next, pop this back into the bowl, and cover. I prefer to use plastic wrap that has a light coating of oil. The oil prevents the dough from sticking if it rises that high. This will depend on the size of your bowl and the warmth in your kitchen. My friend Ruth covers hers with a kitchen towel and puts her in the oven which is not turned on. She has curious cats. Leave the dough to rise for about 4 hours. You can leave it longer if you want, the flavor will only improve.
  6. After your dough has doubled in size, you can knead it a bit if you want. I can't say I have noticed a difference through kneading though. At this point if you want bread for the following day, you can refrigerate it. The yeast will continue to work but much more slowly.
  7. Divide your dough into six portions. Roll each one in your hands into a sausage shape. Fold the ends under so that you end up with a nice chunky roll. This can also be formed into a round if you prefer.
  8. Space evenly on an baking tray. There is no need to grease this. I then like to cut chevrons into the top of the bread with kitchen scissors and lightly dust with flour, this just gives it a rustic home made appearance. Place in the oven for 35-45 minutes and turn your oven on to 425°. The time it takes to cook will vary depending on how quickly your oven heats up. If you want a crispy crust, preheat oven and reduce cooking time. The bread is done when you hear a dull thud by tapping on the base of the bread.
Click thumbnail to view full-size
Allow the yeast to bubbleSpace  rolls on baking trayCut chevrons and dust with flour6 warm bread rolls
Allow the yeast to bubble
Allow the yeast to bubble | Source
Space  rolls on baking tray
Space rolls on baking tray | Source
Cut chevrons and dust with flour
Cut chevrons and dust with flour | Source
6 warm bread rolls
6 warm bread rolls | Source

More notes on bread making

Use this recipe as a guideline. As my friend said, "I don't use a recipe". Nor did she measure anything, she gets a different loaf each time. Use it to experiment and build your confidence in bread baking.

Questions & Answers


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      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hi Rose

        If you like continental style breads, then you should give this a try. It makes a nice change from the everyday 'fluffy' breads that are commonly available.

        Thanks for commenting and enjoy the bread.

      • rose-the planner profile image

        rose-the planner 5 years ago from Toronto, Ontario-Canada

        Wow, this looks amazing! I have got to try this. Thanks for posting.

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hello Leah,

        If you love cashews then yes you should enjoy this. It goes with everything. Thanks for the comment.

      • nurseleah profile image

        Leah Wells-Marshburn 5 years ago from West Virginia

        I will probably make it your way the first time and then make changes after that. I try to experience the actual recipe before I start messing with stuff. I love cashews. They are a favorite of mine, so I'm thinking I will really enjoy this recipe!

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        This would work well with the flax seeds that you put on your sourdough bread I think. Some of those sprinkled on top before baking would taste wonderful.

        Thanks for you comment.

      • nurseleah profile image

        Leah Wells-Marshburn 5 years ago from West Virginia

        This looks really great! I am always on the lookout for new bread recipes. I will definitely have to try this one. I'll let you know when I do :)

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hello Teaches 12345,

        I agree with you, in fact I often have just that for my lunch. Because it is quite a heavy bread, you don't feel hungry in two hours after eating it. Also with some white breads, I tend to feel bloated after eating them.

        Always a pleasure to hear from you.

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        If you are allergic to cashews are you aware you may also be sensitive to mangoes? I remember reading about a connection with mango, cashew, pistachio, poison ivy and poison sumac.

        Good luck with the bread, let me know if you enjoy it.

      • btrbell profile image

        Randi Benlulu 5 years ago from Mesa, AZ

        I am not sure if I can get cashew flour here but there is a new store that I discovered where you can grind your own nuts to make butter so I can probably just grind them to a fine powder. But, I do have a confession. I am highly allergic to cashews and was planning oon substituting them for a different nut. I just really like the sound of this bread and think it would probably work with maybe a pecan, walnut or a more oily nut like a brazil nut. I'll let you know when I ttry it! Thank you!

      • teaches12345 profile image

        Dianna Mendez 5 years ago

        I love the idea! One of the most enjoyable meals I have is simple bread, cheese and fruit. Your recipe would fit this picture perfectly. It sounds very healthy too. Thanks for the sharing.

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hello Flashmakeit,

        You are welcome, I hope you will give it a try. I should be posting more photos tomorrow.

        Thanks for stopping by.

      • flashmakeit profile image

        flashmakeit 5 years ago from usa

        Thanks for the tasty looking recipe.

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hello Dr. Mark,

        Thanks for the vote.

        The bread you are referring to sounds like cornbread that I know from the States. One of my favourites especially with a bowlful of chilli.

        I know there are other good breads if I go to Fortaleza, however I tend to shop locally.

        I have since read the book you suggested, "Walden". Changes the perspective a bit, doesn't it.

        Always a pleasure to hear from you.

      • DrMark1961 profile image

        Dr Mark 5 years ago from The Atlantic Rain Forest, Brazil

        This looks really good and I am looking forward to trying it. I agree with your comment about the bread here; try "pao de milho" next time you are at the bakery. (I am not sure if it is available in Ceara but I would think so.) The white flour is mixed with corn flour so it is not as good as whole wheat, and I do not imagine it is as good as this bread, but it is definitely better than the plain white French rolls that are everywhere.

        Voted up and useful. Thanks for the new recipe.

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hello Btrbell,

        I wasn't sure if cashew flour is available in the US. If not, I believe it is just finely ground cashews. Hope you enjoy it.


      • btrbell profile image

        Randi Benlulu 5 years ago from Mesa, AZ

        This looks interesting! I will give it a try! Thank you for sharing!

      • Blond Logic profile image

        Mary Wickison 5 years ago from Brazil

        Hello Matthew,

        Would you like a job as a proof reader? LOL

        Thank you for catching my mistake. The 1/3 cup of water is for mixing with the yeast at the beginning. I have since included the additional amount which I had put in the instructions but not in the ingredients.

        As for a photo of the finished product, hmm. We have eaten them. I will be making another batch today and hopefully I can convince my beloved to photograph it for me. So watch this space.

        Thanks for the heads up.

      • Matthew Kirk profile image

        Matthew Kirk 5 years ago from Liverpool

        I don' t normally measure in cups, but are you sure 1/3 of a cup is sufficient for 4 1/2 cups of flour? Minimum 60% ratio of water to flour is normally needed...

        Do you have a picture of the finished thing?


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