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Yield: Makes 1 large round loaf
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| 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. |
RECIPE INGREDIENTS
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DIRECTIONS
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.
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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.
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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.
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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.
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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.
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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.
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Recipe reprinted by permission of Doubleday. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 1 large round loaf
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| Calories: | 3362 |
Fat. Total: | 158g |
Carbohydrates, Total: | 419g |
| Cholesterol: | 0mg |
Sodium: | 2366mg |
Protein: | 98g |
| Fiber: | 46g |
% Cal. from Fat: | 42% |
Fat, Saturated: | 0g |
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