sol, you are a rebel, a true bad a**, to add those walnuts after the FIRST kneading, in spite of instructions to the contrary. LOL

This sounds like nearly a perfect bread to me, mix it up at night and bake the next day for "breakfast". Since I never eat until I've been up a couple of hours, that would be perfect. and I'd make the round loaves too, I like lots of crusty edges.

Thanks, Sol. Somehow, though, I know my pictures will never do that bread justice.....

Annie

Prolly not good....nope....don't think I would like that at all....
Not even with the last of the honeybell marmalade!

AB, you'll love the crust on this animal. And post a picture whenever you get around to it. I've seen your pictures of breads, jams, and my all-time favorite: Yer tomaters! (Jessica, just walk away)
Every Summer, I look forward to pictures of your tomato hauls.

Linda, you're right. This bread is horrible, tasteless and just plain yuck. Stay away from this, no matter how much it beckons. ;-Ã

Sol

I wouldn't like it either, especially not as an open faced sandwich with ham and brie.

OK... you got me with the ham and brie. Oh, my!

I think I'm going to make some of bread right now.

Linda

I'm still cracking up at the 'whole megillah'.

Oh Sol...I wish I had walnut oil. That is a GAWgus cracked top, and those walnuts call out to you don't they....

When it thaws, I'll hit TJs...I presume they'll have walnut oil?

This what the angels in heaven get to eat, isn't it?

I love bread, I love walnuts.

Maureen walnut oil is MIA at my TJs. The health food stores have it.

I went to the store...I have everything to make this bread.

Got home and what came in the mail today???

Fine Cooking and in it is a recipe for.... ready?....... Grilled Brie, Turkey & Pear Sandwiches. I immediately thought about this bread. The recipe says to use a good artisan bread and to haul out the panini maker if you have one.....my grill pan will work.

Woodie, ham and brie sounds good also and I had read your comment earlier...got me thinking

Nancy

Can 1/2 cup water be correct for 5 cups of flour? I wanted to make this tonight but am questioning the amount of liquid... Sol? Annie? Anyone else tried this bread? Its cold here and I plan to have my oven going all weekend and would love to try this bread!

thanks
Lori

Lori, if you add the 1/2 cup walnut oil, it makes a cup of liquid, I think that would be pretty close. If your dough doesn't "come together", just add more water until you get the right consistency. I add more water or less, depending on the day, it seems. Some days bread takes more liquid than other days, depending on the brand of flour, the humidity, the way I hold my head.....

I haven't made it either, no walnut oil. I do have hazelnut oil, though, from Melly. I'll bet that would make a fine substitution.

Sol, my friend, I'm sure I'll love it. My jeans might not, but I will!

Annie

Thanks Annie, I did add more water, almost a cup more. The dough felt good so hopefully the bread will taste good too!

I've notice the dough is already double in size and the recipe says to leave it at room temp all night. Is it going to raise up over the bowl? Or should I put it in the fridge?

I know what you mean about the jeans, this forum is a dangerous place to hang-out!

I think I'd toss it in the fridge.

Nancy

Lori, a big thank you. I think I'm going to throw myself under a bus now.
This is the second time this month I've left something out of a new recipe. I hope no one else will try this without checking here first.

Walnut Bread

2 teaspoons active dry yeast
pinch sugar
½ cup hot water (110°F)
2 tablespoons sugar
1½ cups lukewarm water (85°F)
½ cup walnut oil
3 cups unbleached AP flour
1 tablespoon salt
2 cups whole wheat flour
1 cup walnut pieces, toasted
Cornmeal*
Kosher salt**

Sprinkle the yeast and pinch of sugar over the hot water in a bowl. Set aside for 15 minutes to proof.
Add the lukewarm water, sugar, oil and AP flour to the yeast mixture; mix until blended. Add the whole wheat flour and stir, then knead it in until smooth and elastic, 10-15 minutes (I do all of this in the KA, because I don't own a bread machine). Add the salt during the last few minutes of kneading.
Place the dough into an oiled bowl, turning to grease the top. Cover and let rise overnight at room temperature. Or cover and let rise 2 to 4 hours, or until doubled in bulk. But I seriously recommend the former.
Punch down dough. Working briefly, knead in the toasted walnuts until evenly distributed.
Grease a large baking sheet and sprinkle with cornmeal*
Divide the dough in half. Shape each half into a round loaf. Sprinkle the tops with kosher salt. Cover loosely and allow to rise in a warm place until doubled, about 1 hour.
Preheat oven to 400°F. Bake the loaves for 45 minutes, or until they're a deep brown.

*I skipped the cornmeal. Instead, I placed the loaves on parchment and using a peel, I slid them onto a preheated baking stone.
**I omitted the sprinkle of kosher salt on top step.
Is anobody watching? Good. Just between you and me, I added the walnuts after the first kneadking. I did! Oooh, I'm such a bad a$$.

Sol

Sol, thanks for that update, and BEFORE I made the bread too!

Lori, I think I'd put it in the fridge too, if my house weren't 50F. I turn the heat WAAAAYYY down at night. So your extra cup of water was pretty darned close. I'm waiting to see how yours turns out....

Annie

Glad to be of some service tonight Annie.

Lori, I strongly recommend placing the dough in a large bowl, covered, and left at room temperature overnight.

Sol

Sol, I was just questioning this also Cover and let rise overnight at room temperature. Or cover and let rise 2 to 4 hours, or until doubled in bulk. But I seriously recommend the former. , as I start to make the bread.

As I read it, you are saying room temp overnight or AT Least 2-4 hrs. My house is closer to 65 @ night downstairs (old man and old cat...). Maureen

Here it is before it went into its bowl to rise.

I think it will have to go into the fridge now...5 hrs later since I wont' be home all day, and there is no way I'm getting up in time to bake this at O-dark-30. More will be revealed tomorrow!

This bread is really good, easy to make and fairly forgiving. I left it out all night and it didn't raise over the side of the bowl like I thought it might. The walnut oil gives it such a wonderful flavor. Am looking forward to walnut toast in the morning. I'll definitely try it again using the revised recipe. Thanks Sol!

I also made oatmeal cookies, snickerdoodles, pumpkin pie, Italian Cream cupcakes (which are over the top delicious) and a giant pot of my favorite clam chowder. The house was warm all day!

Here is a link that might be useful:

Looks terrific. You were a busy beaver for sure yesterday hoopysmom. I may take my bowl out just before I leave today and try to get it baked tonight.

Can it be baked w/o slashing? I have a stencil I want to use? Maybe I'll test it both ways. ;-)

Maureen

Just for the record, walnut oil is one of the healthiest oils you can use...

Rita

Ok, my poor bread suffered from a lot of neglect in its making. That first rise was tooo long, but the DC Art day interfered. I was also pretty tired when I came home and the kneading of the walnuts could have been better. My oven took 25 min to preheat!! but I don't know if it was that or just not watching it enough but it certainly overbaked. I was trying to get ready for bed with a HOT shower and smelled the telltale sign before I could get back to the kitchen.

I ate a slice right off...hot...and it tasted good other than the burnt bottom which I cut off. This am it still look blah on the outside but the inside is pretty darn good tasting. The flour brushed off in handling. Would water have helped it 'set'? i.e before stenciling?

"Sol, I was just questioning this also Cover and let rise overnight at room temperature. Or cover and let rise 2 to 4 hours, or until doubled in bulk. But I seriously recommend the former. As I read it, you are saying room temp overnight or AT Least 2-4 hrs."

Maureen, yes. A 2 to 4 hour rise is acceptable. But, for absolute best flavor, a much longer fermentation period is recommended. I have an old wooden bread bowl that I use for all my breads; I place the dough in it, cover it rather loosely, and let the dough sit on the kitchen counter overnight, to do its thing.

Btw, stencilling would be great for this bread because it is so dark. Just hold your stencil steady and generously dust with plain AP flour - AP flour will show up best on this type of bread. Take your time placing it in the oven to avoid distorting your design. I stencilled a boule once, using my first initial "M" and really liked the effect.

Lori, I'm mighty pleased you enjoyed the recipe. It is a very easy dough to work with. Your bread is a thing of beauty. You should've posted pictures of all the other treats you made. Impressive.
I don't think I could accomplish all of that baking in just one day. One week, maybe. One day? No. I'd have to give up my other 37 jobs (:-Ã) in order to spend all day cooking and baking. But, maybe someday - I'm still hopeful.

Rita, I agree. Walnut oil is healthy. I bake with it often. But, I also like to rub a little of it in my bread bowl, and on cutting boards.

Sol

Sorry Maureen, we must've been typing simultaneously. How could you've neglected your baby so? [G]

I'm glad you were still able to eat it and enjoy it. It doesn't look overbaked from this corner.
Btw, I do love the Joy stencil. Wish I'd have thought of that over the holidays.
Oh, there's no need to dampen the bread in order to stencil it. But you do need to tread carefully when transferring it to the oven, to avoid marring it.

Sol

Sol, Michael's had all the christmas stencils on sale last week in their clearance section. I bought a whole bunch to give to my baking partner as well as keep a set.

Maybe it'll be JOY in baking soon for me...it is fun no matter what. ;-)

Maybe they still have them in your neck of the tundra ;-)

Beautiful. I'll be driving right by Michael's this Wednesday, so I'll stop by and check out their Christmas stencils. Thanks M!

Sol

Sol, my little sunshine, an email is on its way to you. Save your gas. Maureen