Walnut Bread

This savory, slightly rich walnut bread has become a multitasking favorite in my galley. It is uncomplicated to make, holds well for days on the counter (for months in the freezer), and tastes downright delicious. What's not to like?! While it might resemble a hearty rye bread, the recipe calls for any standard all-purpose flour. I used King Arthur unbleached AP flour, but attritute the loaves' brown interior to the walnuts rather than the unbleached flour. Walnuts will do that. 

Walnut bread with melted cheddar and sauced eggs on walnut bread toast

We enjoy a thick slice still warm from the oven, often slathered with butter as a stand-alone treat or maybe as an accompaniment to a hearty bowl of soup. Add chunky walnut bread croutons to a turkey Caesar salad for a filling entree. Toast thin slices for open faced sandwiches or appetizer bases. Dip crispy walnut bread soldiers into your morning's soft boiled eggs. See, definitely a multitasking favorite!  

Photo from the cookbook Cooking for the Week

The recipe calls for 4-1/2 to 5-1/2 cups of flour, a wide range that should not be a problem for anyone with even a little breadbaking experience. "Smooth and elastic" is the key phrase; aim for a workable dough without adding too much flour. Like to play with ingredients? add some of your favorite herbs, or maybe a handful of feta cheese crumbles. Rosemary or fennel? Mmmm, maybe shallots or garlic? Let me know how you enjoy your version of Walnut Bread.

Walnut Bread

from Cooking for the Week: leisurely weekend cooking for easy weekday meals
makes 2 round loaves

1 tsp dry yeast
1 cup (8-oz) warm water (80-90 F)
1 cup all-purpose flour

12-oz walnut pieces
3/4 cup (6-oz) warm water
1-1/2 tsp dry yeast
1 Tbs salt
1/2 cup (4-oz) olive oil (or walnut oil if you have some)
2 tsp ground pepper
4-1/2 cups all-purpose flour (up to 1 cup more, as needed)

1. Place water and yeast in a large bowl; stir and let stand until active; stir in the cup of flour. Cover loosely and set aside in a warm place for an hour, or until bubbly.
2. Uncover and add the nuts, water, yeast, salt, oil and pepper to the mix. Add 4 cups of the flour in 1-cup increments and stir to mix. Add additional flour as needed to result in a slightly sticky dough.
3. Turn out onto a floured workspace. Knead the dough until "smooth and elastic", adding light sprinkles of flour as needed to prevent sticking. Return the dough to the bowl, cover and let rise until doubled in volume. In my kitchen that took 2 hours.
4. On a floured workspace, split the dough in half. With each piece form a round ball, pulling the edges into the center and pressing the seam firmly. Place with seam-side down on a silpat or parchment-lined baking sheet. Cover loosely with oiled plastic wrap and let rise until doubled in size, roughly one hour.
5. 20 minutes before baking the loaves, preheat the oven to 450 F. Slash each loaf with 2 or 3 cuts and place the baking sheet on a rack in the lower third of the oven.
6. Spritz the oven walls with water 5 -6 times and quickly close the door. Spray again after 5 minutes, and again after 5 more minutes. After 20 minutes reduce the oven temperature to 400 F and bake until the loaves are "nicely browned". Use an instant-read thermometer to check the center of the bread for 200 F or higher. 
7. Remove from the oven and place on a baking rack to cool completely before slicing. Enjoy immediately or wrap a cooled loaf in plastic or foil, place in a large freezer bag and freeze for up to 3 months.