From Earth to Table, via Food & Wine's 2010 Best Cookbook Recipes
Ingredients:
2 c walnut pieces
2¾ c bread flour
1½ c whole wheat flour
1 T + 1 t salt
1 t instant yeast
1½ c warm water*
¼ c olive oil
½ c honey
Method:
Preheat oven too 350° F and toast the walnuts for 10 minutes. Set aside to cool.
In the bowl of a stand mixer fitted with the dough hook attachment, mix the flours, salt, yeast and walnuts.
In a medium bowl, mix the oil, honey and 1½ c warm water.
With the stand mixer running, pour the honey mixture into the flour mixture and knead until smooth. The dough should be sticky.
Lightly oil bowl, cover, and let rise for 1 hour.
Meanwhile, butter two loaf pans.
Once risen, turn out onto a floured surface and push out the air. Cut the dough in half and gently form into two loaves. Place into the prepared loaf pans, cover, and rise until doubled, 1 more hour.
Preheat oven to 375° F. Score the loaves down the center of each loaf. Bake until risen and browned on top, 35-45 minutes. Transfer to a rack to cool.
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*Reduced water from 2 c, which made an unkneadably wet dough.
