Type: Desserts and Baked Goods
In France, this savory bread is a traditional accompaniment to the cheese course
Prep Time: prep 20 mins, plus 2 risings
Cooking Time: cook 35-45 mins
Serves: makes 2 loaves
- 1 3 / 4 cups tepid water
- 1 tbsp walnut oil, plus a little extra for the bowl
- 1 1 / 2 tsp salt
- 1 tsp sugar
- 2 1 / 3 cups whole wheat flour
- one 1 / 4 oz ( 7g) envelope instant yeast
- 1 1 / 3 cups bread flour, as needed, plus more for kneading
- 1 1 / 4 cups coarsely chopped walnuts
- Combine the water, walnut oil, salt, and sugar. Stir in the whole wheat flour, yeast, then enough of the bread flour to make a dough that is difficult to stir.
- Knead the dough on a floured surface for 5-8 minutes, adding more flour when necessary, until the dough is smooth and elastic. Shape the dough into a ball.
- Coat the inside of a large bowl with oil. Add the dough, and turn to coat with oil. Cover with plastic wrap and let stand in a warm place about 1 hour, or until doubled in volume.
- Punch down the dough, turn it out onto a floured surface, and knead for 1 minute. Pat the dough into a rectangle and sprinkle with the walnuts. Roll the dough, and knead until the nuts are distributed.
- Lightly flour a large baking sheet. Cut the dough in half and form each into a ball. Transfer to the baking sheet and flatten lightly. Loosely cover with plastic wrap, and let rise for 15 minutes, until puffy.
- Preheat the oven to 425°F (220°C). Lightly dust the balls of dough with flour. Cut a square, no more than 1/4in (5cm) deep, in the top of each. Bake for 10 minutes. Reduce the temperature to 375°F (190°C) and bake for 25-35 minutes or until the bases sound hollow when tapped. Transfer to a wire rack and cool.
- prep 20 mins, plus 2 risings; cook 35-45 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
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