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WHOLE WHEAT WALNUT LOAF

 

January 1, 2015

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I'm so into bread these days, and nut breads have always been my weakness. It's been a tradition that Rick and I carry nut bread up the mountain (we love to climb mountains) and tear a hunk for each other, while we ponder life in the quite majesty of the mountains. This recipe is very timely because we are a few days away from leaving on a trip to The Bay of Fundy National Park, just me, Captain Canada, our sweet dog, and this Whole Wheat Walnut Loaf. I love this recipe. It's beautifully earthy and honest in its flavours. The slightly bitter nuts with the whole wheat , and the ferment of the yeast make a bread that is satisfying alone or as a sandwich or dress it up with cheese. The dough was relentlessly sticky and it took longer in the oven to reach 200 degrees evenly throughout the loaf than the book suggested , but I think it came out great and I'd make it again without hesitation.

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Instructions

DOUGH STARTER (SPONGE)

  • This was super easy. Just put it all in a bowl and mix it up.

Putting the starter together.
Putting the starter together.

  • The consistency of the starter is quite loose and runny.

The dough starter is very thin.
The dough starter is very thin.

  • I had so much to do that I left the starter on the counter for half the day. Then I started making the dough.

Adding the flour to the bubbly starter.
Adding the flour to the bubbly starter.

  • I toasted the walnuts and left them whole

Walnuts toasted and ready for the bread
Walnuts toasted and ready for the bread

  • The bread dough is mixed and the walnuts are turned in. Letting it rise now.

The second rise.
The second rise.

  • I came up very quickly it seems. The size of the holes are enormous!

The dough rose very quickly
The dough rose very quickly

  • The dough is relaxed, but still very sticky and gummy.

The dough before shaping.
The dough before shaping.

  • Dimpling the dough to reduce the air holes

Dimpling the dough.
Dimpling the dough.

SHAPING THE DOUGH

  • This was somewhat difficult if only for the sticky nature of dough. I used only as much flour as was absolutely necessary. I really held myself back because what I really wanted to do was shake the dough in flour to make the sticky go away (Shake and Bake).

See how sticky it is?
See how sticky it is?

  • Making the loaf

Shaping the dough into a loaf according to the Bread Bible.
Shaping the dough into a loaf according to the Bread Bible.

  • Continuing

Working with the dough
Working with the dough

  • We finally have the envelope

The dough looks very open and loose.
The dough looks very open and loose.

  • Folding it again, as per the drawing in the Bread Bible.

Folding it into its final shape.
Folding it into its final shape.

  • The shaping is complete

The shaping is complete.
The shaping is complete.

  • Dropping the loaf into the pan for the final rise

Dropping the bread dough into the loaf pan.
Dropping the bread dough into the loaf pan.

  • The loaf is baked

Baked walnut wheat loaf
Baked walnut wheat loaf

  • It sliced beautifully. I really like this bread.

Walnut Wheat Loaf, The Finer Cookie.
Walnut Wheat Loaf, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.
TAGS:  WALNUTS   THE BREAD BIBLE       LABELS: Alpha Bakers 

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Comments

10 Comments

Mendy   2017-01-07

Great step by step. Fantastic looking crumb. Bread on the mountains sounds nice.

Michele   2017-01-07

Kim: Great bread!! I will make this one again. Yes to the lovely Bay of Fundy, too!! I have made one visit to Nova Scotia and it was memorable.

Kimberlie 2017-01-07

Thank you Michele! I'll make it again too. I thought ithis recipe was just delicious. BTW, Fundy is still memorable, including the lobsters

Evilcakelady   2017-01-07

Your bread came out so beautiful, perfect for the mountains. Great post!

Kimberlie 2017-01-07

Thanks Jen. This Walnut Bread was perfect for the mountains. It's a keeper, for sure.

TonyB   2017-01-07

Lovely loaf Kim. My loaf looked a lot like yours.. great post!

Kimberlie 2017-01-07

Hi Tony, your loaf did look great. Thanks for your visit.

rose   2017-01-07

it's been almost 50 years since i went to the bay of fundy and dug clams on the beach. what you wrote about the bread is just how i feel about it. i'll have to make it again soon!

Kimberlie 2017-01-07

The Walnut Bread tasted wonderful at The Bay of Fundy. Thanks for your comment and thanks for this great recipe!

Katya   2017-01-07

Sticky monster indeed. I did it on a very hot day and didn't add a lot of extra flour when turning it so it was wet indeed. But years of bread baking have taught me that the wet dough is the best bread, if you can keep it from collapsing.

Kimberlie 2017-01-07

Hi Katya, I know what you mean abut wet dough. We made Foccacia and it too was super sticky. It baked up so tender. Just beautiful.

Jeniffer   2017-01-07

Agree with previous comments… perfectly shaped loaf, it looks lovely sliced too.

Kimberlie 2017-01-07

Thanks Jeniffer.

Vicki   2017-01-07

Your bread has a perfect shape and lovely texture. Bet it tasted wonderful in the great outdoors.

Kimberlie 2017-01-07

Thanks vicki. It was delicious. I wish we had more!

faithy   2017-01-07

Your bread looks amazing!! Looks very fluffy and light compared to mine..which at the other extreme. lol! somehow I don't know how to comment on your profile page..but I wanted to say that I love your picture! You look stunning and so natural. And apron too! ..you sure can put a lot of gadgets into the pocket of your apron ;)

Kimberlie 2017-01-07

The apron was a gift from a friend who visited South Africa. It’s my favourite apron. You’re very sweet to say such nice things. BTW, I used a different service for comments on my Home page. IT’s called Disques. I think you need to sign in

Hanaa   2017-01-07

Lovely loaf! It was a sticky monster alright. My go to aid with sticky doughs is a little bit of oil, not flour. That's what I used here too and it sure made it easier to work with. Enjoy your trip to the mountains. Sounds wonderful!

Kimberlie 2017-01-07

Hi Hanaa, my trip was great--peaceful and everything. the bread was thoroughly enjoyed. Thanks for your visit.

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WHOLE WHEAT WALNUT LOAF

Ingredients
Instructions

DOUGH STARTER (SPONGE)

  • This was super easy. Just put it all in a bowl and mix it up.

Putting the starter together.
Putting the starter together.

  • The consistency of the starter is quite loose and runny.

The dough starter is very thin.
The dough starter is very thin.

  • I had so much to do that I left the starter on the counter for half the day. Then I started making the dough.

Adding the flour to the bubbly starter.
Adding the flour to the bubbly starter.

  • I toasted the walnuts and left them whole

Walnuts toasted and ready for the bread
Walnuts toasted and ready for the bread

  • The bread dough is mixed and the walnuts are turned in. Letting it rise now.

The second rise.
The second rise.

  • I came up very quickly it seems. The size of the holes are enormous!

The dough rose very quickly
The dough rose very quickly

  • The dough is relaxed, but still very sticky and gummy.

The dough before shaping.
The dough before shaping.

  • Dimpling the dough to reduce the air holes

Dimpling the dough.
Dimpling the dough.

SHAPING THE DOUGH

  • This was somewhat difficult if only for the sticky nature of dough. I used only as much flour as was absolutely necessary. I really held myself back because what I really wanted to do was shake the dough in flour to make the sticky go away (Shake and Bake).

See how sticky it is?
See how sticky it is?

  • Making the loaf

Shaping the dough into a loaf according to the Bread Bible.
Shaping the dough into a loaf according to the Bread Bible.

  • Continuing

Working with the dough
Working with the dough

  • We finally have the envelope

The dough looks very open and loose.
The dough looks very open and loose.

  • Folding it again, as per the drawing in the Bread Bible.

Folding it into its final shape.
Folding it into its final shape.

  • The shaping is complete

The shaping is complete.
The shaping is complete.

  • Dropping the loaf into the pan for the final rise

Dropping the bread dough into the loaf pan.
Dropping the bread dough into the loaf pan.

  • The loaf is baked

Baked walnut wheat loaf
Baked walnut wheat loaf

  • It sliced beautifully. I really like this bread.

Walnut Wheat Loaf, The Finer Cookie.
Walnut Wheat Loaf, The Finer Cookie.

  • WHAT ARE THE ALPHA BAKERS? : Here's how it works: once a week, for the next two years, 25 Alpha Bakers commit to baking their way through every recipe of Rose Levy Beranbaum's newly published The Baking Bible. Each week we post our experiences on our blog sites: our successes, our failures, our like and dislikes . The recipes are scheduled in advance so that everyone is baking the same recipe at the same time. No recipes can be shared in my Alpha Bakers The Baking Bible posts due to publishing restrictions enforced by the publisher, but if you love to bake, this is a must-have book. You can see other tutorials for the same recipe at the following link The Baking Bible Alpha Bakers at http://rosesalphabakers.blogspot.ca/.

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