French Walnut Bread

Name: French Walnut Bread
Ingredients: 10 ounces whole wheat flour, plus extra as needed (2 cups); 10 ounces unbleached all-purpose flour (2 cups) or 10 ounces white bread flour (2 cups); 1 teaspoon granulated sugar; 2 teaspoons table salt; 3/4 3/4 teaspoon fast rising yeast or 3/4 teaspoon bread machine yeast; 2 cups ice water, plus more if needed; walnut oil or vegetable oil, for coating dough top and baking pot; 1 1/2 cups fresh walnut halves (6 oz); 4 perfect walnut halves

9 ingredients

1 steps

Ingredients

10 ounces whole wheat flour, plus extra as needed (2 cups)
10 ounces unbleached all-purpose flour (2 cups) or 10 ounces white bread flour (2 cups)
1 teaspoon granulated sugar
2 teaspoons table salt
3/4 3/4 teaspoon fast rising yeast or 3/4 teaspoon bread machine yeast
2 cups ice water, plus more if needed
walnut oil or vegetable oil, for coating dough top and baking pot
1 1/2 cups fresh walnut halves (6 oz)
4 perfect walnut halves

Directions

1

["In a large bowl, thoroughly stir together the whole wheat and white flour, sugar, salt, and yeast. Vigorously stir in the water, scraping down the bowl and mixing until the dough is well blended and smooth. If the mixture is too dry to incorporate all the flour, stir in just enough water (a bit at a time) to blend the ingredients; don't over-moisten, as the dough should be very stiff. Brush or spray the top with oil. Tightly cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for 3 to 10 hours. Then let rise at cool room temperature for 12 to 18 hours.", "Spread the larger amount of walnut halves on a baking sheet and lightly toast, stirring several times, in a preheated 325\u00b0F oven for 10 to 15 minutes, or until fragrant and just lightly browned. Let cool. Chop finely (in a food processor, if desired).", "Vigorously stir the cooled walnuts into the dough. If it is not stiff, stir in enough additional whole wheat flour to make it hard to stir. Using an oiled rubber spatula, lift and fold the dough in towards the center, working all the way around the bowl. Brush a 3- to 4-quart Dutch oven with oil, then dust with flour, tipping pot to cover completely; knock out any excess flour. Invert dough into prepared pot. Brush or spray the top with oil, then smooth out the surface with an oiled rubber spatula or fingertips. Cut 1/2-inch-deep slashes to form an x in the center of the top; well-oiled kitchen shears work best. Put the 4 perfect, untoasted walnut halves in the angles of the \"x\"" for garnish: press down very firmly to embed them. Cover the pot with its lid.""