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Walnut Wheat Bread

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Friday, November 10, 2006

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Walnut Wheat Bread
Bon Appetit Archives

1/4 cup warm water
1 envelope dry yeast
1 cup milk
3 cups (or more) whole wheat flour
2 tablespoons butter, room temperature
1 tablespoon sugar
1 teaspoon salt
1 cup walnut halves
Softened butter

Generously butter large mixing bowl and two 7-by-3-inch loaf pans.
Combine water and yeast in small bowl and let stand until foamy and proofed, about 10 minutes. Meanwhile, pour 1 cup milk into small
saucepan. Place over medium-high heat and scald. Let cool to lukewarm.
Stir into yeast mixture.
Combine 3 cups flour with butter, sugar and salt in food processor and
mix, using on/off turns just until blended. With machine running, add yeast mixture through feed tube in a slow, steady stream and mix 60 seconds, adding more flour if necessary (dough should be slightly sticky at this point).
Turn dough out onto floured surface and knead until smooth and elastic, about 1 to 2 minutes. Form into a ball. Transfer to prepared bowl, turning to coat entire surface. Cover with plastic wrap and let rise in warm draft-free area until doubled in volume, approximately 1 1/4 hours.
Punch dough down and knead several times. Let rest 10 minutes. Turn dough out onto floured surface and divide in half. Roll each half into
12-by-6-inch rectangle. Gently push about 13 walnut halves into each.
Roll up rectangles, folding ends under. Rub top and sides of loaves with softened butter. Transfer to prepared pans. Let stand in warm, draft-free
area until doubled, 1 hour.
Preheat oven to 375 degrees F. Center walnut half on each loaf for decoration. Brush tops with melted butter. Bake until loaves sound hollow when tapped on bottom, about 35 minutes. Transfer to rack to cool. Slice thinly to serve. Makes 2 loaves.

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