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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