Walnut-Lavender Bread

Directions

1. 1
   Pour the water into a food processor and sprinkle the yeast on top.
2. 2
   Add the flour, honey, lavender and salt and process for 1 minute.
3. 3
   Add the walnuts and pulse just until they're evenly incorporated into the dough.
4. 4
   Scrape the side and bottom of the bowl as needed with a rubber spatula.
5. 5
   The dough should be very soft and sticky.
6. 6
   Transfer the dough to a bowl, cover and let rise in the refrigerator for at least 12 and up to 24 hours.
7. 7
   On a lightly floured work surface, pat the dough into a 10-inch square.
8. 8
   Fold it in half, pat it out a little, then fold it in half again so that you end up with a 6inch square.
9. 9
   Cut the dough in half.
10. 10
    Stretch out each piece of dough to a 9-by-4-inch oval.
11. 11
    It will look like the sole of a very big shoe.
12. 12
    Transfer the loaves to a lightly floured baking sheet.
13. 13
    Cover with a dish towel and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
14. 14
    Preheat the oven to 375.
15. 15
    Bake the loaves on the middle shelf for 30 to 35 minutes, or until browned.
16. 16
    Cool completely on a rack before slicing.