... specifically, breads. They're a weakness I often look forward to regretting. Quelle triste.
But, sometimes, a bread recipe comes along that's not only delicious, but good for you too. Walnut Bread meets both criteria. Walnuts are an excellent source of omega-3 fatty acids, while Walnut Oil is a good source of alpha-lino ... alpha-linolen ... whatever. It's an oil said to boost the immune system. And since most of us know whole wheat flour is an excellent source of insoluble fiber, and this is a food blog, you will forgive me if I avoid this subject altogether.
Have you noticed how most bread recipes suggest you pile on the butter in order to enjoy freshly-baked bread? Doesn't that make you giggle just a little? I mean, even pine bark slathered in butter would get a nod of approval from the masses, no?
Well, I will not suggest you butter this bread, because it's damn good au naturel. BUT, if like me, you choose to ignore your inner voice, then go ahead and top it with an eyebrow-raising blob of butter, or goat cheese, or labneh (yogurt cheese) and honey, or transform it into a grilled cheese sandwich.
Regardless of how you serve it, I hereby predict you will be beaming with the Caps Lock On all the livelong day. Uh-huh.
2 teaspoons active dry yeast
½ cup hot water (110°F)
2 tablespoons sugar
1½ cups lukewarm water (85°F)
½ cup walnut oil
3 cups unbleached AP flour
1 tablespoon salt
2 cups whole wheat flour
1 cup walnut pieces, toasted
Sprinkle the yeast and sugar over the hot water in a bowl. Set aside for 15 minutes to proof.
Add the lukewarm water, sugar, oil and AP flour to the yeast mixture; mix until blended. Add the whole wheat flour and stir, then knead it in until smooth and elastic, 10-15 minutes. Add the salt during the last 5 minutes of kneading.
Place the dough into an oiled bowl, turning to grease the top. Cover and let rise overnight at room temperature. Or, allow it to rise 2 to 4 hours, or until doubled in bulk. I prefer the former.
Punch down the dough. Working briefly, knead in the toasted walnuts until evenly distributed. Grease a large baking sheet and sprinkle with cornmeal*
Divide the dough in half. Shape each half into a round loaf. Sprinkle the tops with kosher salt. Cover loosely and allow to rise in a warm place until doubled, about 1 hour.
Preheat oven to 400°F. Bake the loaves for 45 minutes, or until they're a deep brown. Adapted from a recipe by Flo Braker.
*I placed the loaves on parchment paper and using a peel, I slid the loaves onto a preheated baking stone, omitting the cornmeal.
I've Tested Positive for Carbs...
Posted by Marysol at 10:55 AM
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Mmm looks yummy!ReplyDelete
Your post is wonderful.ReplyDelete
And since I am a PROFESSIONAL CHEF who graduated from Peter Kump's Culinay School in Brooklyn, NY . . . I should know.
But now i live in a trailer park in Clearwater, Florida, and I really miss good food like your bread.
The point is . . . as soon as I can get back home to brookly,, I am going to try your recipe.
What a gorgeous loaf! I've never tried putting walnuts into bread. It looks deliciousReplyDelete
Thank you Chriesi, Chiffonade and CBLynn for stopping!ReplyDelete
Marysol, I can't live without carbs and absolutely love bread.ReplyDelete
I was reading your post and thinking "a drizzle of honey would go wonderfully well on this bread". :)
Mi amiga, what a gorgeous loaf! I can't stop drooling - honestly, this is absolutely beautiful! I can only image how great the taste is! I should give it a try. Printin...ReplyDelete
Patricia, honey is one of my favorite things to spread on this bread. Great minds...ReplyDelete
Farida, everyone here loves this bread, except for my boy, who refuses to eat walnuts because -according to the infidel- they look like tiny brains. Hah!
I was thinking about that scoop the other day Sol. Specifically, when you posted a mighty fine picture of some cookies. Looks like you're doing fine. Good looking blog babe!ReplyDelete
Rob! fancy seeing you here ;-) Welcome!ReplyDelete
anything for you darlin'ReplyDelete
I love walnuts in bread! Your loaf looks fantastic!ReplyDelete
Superb pictures! And I'm sure we would love your loaves.ReplyDelete
Thank you Robin, Rosa and Flo, very, very kindly!ReplyDelete