Whole Wheat Walnut Loaf

Whole Wheat Walnut Loaf

January 1, 2015

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.
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