Recipe: Walnut Bread

Recipe Source: Ingram, Christine and Jennie Shapter.  Bread.  Anness Publishing, London, 2007 p. 163

Recently, I attended an event with my husband.  This event was going to involve a lot of physical exertion over a long period for him, and when he engages in this sort of activity what he really wants afterward is carbohydrates.  Lots and lots of carbohydrates.  I thought it would be a good idea to give him a bit of protein with those carbs, so I decided to make this bread.

Unfortunately, I was less than enthusiastic about the way it turned out.  The recipe called for whole-wheat bread flour, and while I had whole wheat flour and bread flour on hand I did not have whole-wheat bread flour.  I used mostly bread flour, with some whole-wheat flour for added fiber and color.  It called for fresh yeast, which I don't even know how to find.  I used active dry yeast.  I also apparently didn't slash the bread the way I should have, because the result was a twisted and misshapen mass and not a pretty little round like the picture.  Oh well.  My husband liked it and there were no leftovers to lug home, and I guess that's the important thing.

Walnut Bread (serves 10; approx. $0.84/serving)

1/4 cup butter

3 cups bread flour

1 cup whole wheat flour

1 tablespoon light brown sugar

1 1/2 teaspoons salt

2 1/4 teaspoons active dry yeast

1 cup lukewarm milk

1 1/2 cups chopped walnuts

Equipment:

• Stand mixer with the bread hook attachment
• Strainer
• Baking sheets

1. Combine the yeast, sugar and milk.  Let sit until the yeast is frothy, about 5 minutes.
2. Melt the butter.
3. Mix the salt and flours in the bowl of your stand mixer.
4. Strain the butter into the flour.
5. Pour the yeasted milk mixture into the flour. 
6. Using the stand mixer, knead until the dough comes together and is no longer sticky. 
7. Let rise in a warm place until doubled in bulk.
8. Turn out onto a lightly floured surface.  Press down or roll out the dough a bit. 
9. Sprinkle the dough onto the dough, then roll it up. 
10. Cover and let rise another 30 minutes.
11. Divide the dough in half.  Cover and let rise another 45 minutes.
12. Preheat the oven to 425 degrees. 
13. Put the dough balls onto lightly greased baking sheets and slash three times. 
14. Bake 35 minutes or until done. 
15. Serve.

Comments

[Alisa - Frugal Foodie]

I used to use whole wheat bread flour and it was awesome. I could make 100% whole wheat bread no problem, but now I can't find it anywhere. So strange.

This looks and sounds yummy though!

[Sophie]

indeed, that is the most importend thing : that is tastes great!
Better luck, next time!

We only can find fresh walnuts in September!

[Fearless Kitchen]

Sophie - You could freeze them, then you'd have them whenever you needed them.

Alisa - Thanks! At least I'm not just missing something glaringly obvious in terms of finding whole wheat bread flour.