Spike bread with walnuts and Pecorino cheese



  • 520 gr/ 18 oz multi cereal flour W220
  • 40 gr/ 1 oz sugar
  • 350 gr/ 12 oz milk
  • 50 gr/ 2 oz butter
  • 10 gr/ 0.35 oz brewer’s yeast
  • 100 gr/ 3  oz starter
  • 10 gr/ 0.35 oz salt
  • 1 jar of walnut sauce “Il Pesto di Pra’”
  • 100 gr/ 3  oz aged Pecorino Sardo cheese

For the decorations: roughly chopped walnut kernels


Put all the ingredients in the bowl of the pasta maker, except for salt that will be added only when the dough will result firm. Keep kneading until dough is smooth and uniform. Place it in a greased bowl and put it in the fridge for at least 12 hours.

Retrieve the dough, flatten it and create a triangular shape 1 cm wide and proceed as previously explained.

Let it rise for around 90 minutes and bake in the oven at 180C for 40 minutes. If it starts to become too brown, then cover it with aluminium foil.  Serve lukewarm.

Recipe by Valentina Venuti – from the blog Non di solo pane