This wholesome loaf is based on a French recipe for walnut bread, pain aux noix. Traditionally it is paired with Roquefort, but the addition of porter makes this dense, tangy loaf even more cheese friendly. I also like a caramelly aged Gouda with it. Halve the recipe to make one loaf, or tightly wrap and freeze the extra one if you don’t plan on eating it in a couple of days. (That said, if allowed to go stale, this bread also makes amazing croutons.)
Watch a slideshow of Culture intern Austin Banach making this recipe