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Whole Wheat-Walnut Bread

Source: Rustic European Breads
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Active Time:  20 Minutes
Total Time:  5 Hours
  Makes 1 large round loaf
Chunks of roasted walnut mixed with white and whole-wheat flours, a poolish, water, salt and yeast; such simple ingredients. Such stunning results. A round free-form loaf, deep mahogany in color, with slashes around the edges and a rich chewy taste--it's heaven with butter and one of our favorites. We use organic flours and pure spring water for best results.
For Poolish:
1/3 cup plus 1 tablespoon water
1/4 teaspoon bread machine yeast
1/2 cup bread flour
1/4 cup organic whole-wheat flour
For Dough:
2 cups walnut pieces
1-1/8 cups water
1/2 teaspoon bread machine yeast
1-3/4 cups bread flour
1 cup whole-wheat flour
1/2 cup medium rye flour or meal
1 teaspoon salt
cornmeal for dusting the top
FOR POOLISH: In the bread machine on the dough setting by combining the water with the yeast and flours. Let the poolish sit in the machine from 2 to 10 hours before completing the bread.

FOR DOUGH: While the poolish is standing, toast the walnuts in the oven or a toaster oven. Arrange the walnut pieces on a baking sheet and bake in a 350 degrees F oven until lightly toasted, 10 to 15 minutes. Stir a time or two and taste to see when they begin to taste toasted. Don't burn them. Transfer the nuts to a cool plate and refrigerate until baking time.

When you're ready to make the bread, add the nuts, water, yeast, flours, and salt to the bread machine pan with the poolish and process on the dough setting again.

Once the cycle is completed, turn the dough out onto a lightly floured surface. Punch down the dough and form into a tight ball. Cover with the bread machine pan and let it rest for 30 minutes. Flatten the dough with the heel of your hand into an 8x10-inch rectangle. Form into a round loaf.

Place the loaf on a peel generously sprinkled with cornmeal. Cover the loaf with plastic wrap or a clean towel and set it aside to rise in a warm, draft-free place until nearly doubled in bulk. Preheat the oven with a baking stone in place on the middle rack to 400°F for 30 minutes. Just before baking, slash 4 straight lines around the edges of the loaf, forming a box design. Give the peel a trial shake before opening the oven.

Bake on the stone in the preheated oven until the crust is a deep mahogany color and the bread is done through, about 40 minutes. Spritz the oven 6 or 7 times with plain water during the first ten minutes of baking. Cool on a rack. Store in a paper bag.

Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 1 large round loaf
Calories: 3362
Sodium: 2366mg
Fiber: 46g
Carbohydrates, Total: 419g
Protein: 98g
% Cal. from Fat: 42%
Fat. Total: 158g
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