Birgit's Walnut Bread

Birgit's Walnut Bread

1 3/4 C warm water (115F-120F)
1/4 C honey - 2 Tbsp
3 Tbsp walnut oil or olive oil
2x1 pkg active dry yeast
1 1/2 tsp salt
3 1/4 to 3/34 C bread flour or AP flour 4 1/2 C = 700 grams
1 1/4 C AP flour
1 C toasted chopped walnuts

In a large mixing bowl stir together water, honeey, oil, yeast and salt. Let stand for 10 minutes

Add 1 C of bread flour (or AP flour) and the 1 1/4 C AP flour. Beat with electic mixer on low 30 seconds, scraping constantly. Beat on high 3 minutes. Using a spoon, stir in walnuts. Stir in as much of the remaining bread flour as possible.

Turn dough out onto lightly floured surface. Knead in enough remaining bread flour to make a moderately stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball, place dough in lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double (about 1 1/2 hours).

Punch down dough. Turn out onto a lightly floured surface. Divide in half, let rest 10 minutes. Shape each portion into a round loaf. Arrange loaves 4 inches apart on a lightly greased baking sheet; flatten slightly to 8-inch rounds. With a sharp knife make criss-cross slashes in tops of loaves. Cover; let rise in a warm place until nearly double (about 1 hour).

Bake at 400 for 30 to 35 minutes or until bread sounds hollow when tapped, covering with foil after 15 minutes if necessary, to prevent overbrowning. Remove from baking sheet. Cool on a wire rack. Makes two loaves (32 servings).

To make ahead: wrap bread in freezer wrap, seal and label, freeze for up to 6 months. Thaw overnight in the refrigerator.

Nutrition information per slice: 123 cal., 5g fat, 0mg chol., 3g protein, 17g carbs., 1g fiber, 101mg sodium, RDA 16% thiamine, 10% niacin.

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Last updated: Monday, 31-Jul-2006 19:42:18 UTC