WALNUT BREAD
(makes one 11 1/2 inch loaf)
Toasted Walnut bread with raisins added is an
excellent partner for cheese. Without raisins, bread
is amazing when toasted and served with soft butter
and oysters on the half shell. It makes a great base
for hors d'oeuvres.
3 and 1/3 cups (1 pound) all-purpose FLOUR
2 and 1/4 cups (1/2 pound) RYE FLOUR
3/4 ounce fresh YEAST
3/4 cup plus 2 tablespoons WATER
1/4 cup MILK
1 tablespoon plus 1/4 teaspoon SUGAR
1 tablespoon plus 1/4 teaspoon SEA SALT
1 and 3/4 cups coarsely broken WALNUTS
1 cup RAISINS (optional)
1/2 cup MALT SYRUP (NOTE: Malt Syrup, also called malt extract, is a
natural sweetener that is available from health food and baking supple
stores. If you can't find it, use an equal mix of honey and molasses.
If you are doing this, adjust the amount down to 1/3 cup.)
4 and 1/2 tablespoons melted salted BUTTER
Combine the white and the rye FLOURS. Set aside.
Place the yeast in the bowl of a standing mixer fitted with a dough hook.
Combine the water and the milk in a small saucepan over medium heat and
bring to 115 degrees F on an instant-read thermometer. Immediately
remove from the heat.
Add this hot liquid to the yeast, stirring to dissolve yeast.
Turn the mixer to LOW SPEED and begin adding the flour mix along with
the sugar and the salt, processing until just blended. Add the WALNUTS
and raisins (if you are using raisins) mixing on low to incorporate.
Add the malt syrup and mix just to incorporate. Remove the bowl from
the mixer and using a spatula, scrape the dough down from the sides to
make a neat round. Cover with a kitchen towel and place in a warm,
dry spot to rest for about 1 hour or until doubled in volume. Uncover,
and using your fingertips, punch down the dough. Re-cover and again
set in a warm, dry spot to rest for about 45 minutes or until doubled
in volume. Preheat the oven to 350°F.
Lightly coat the inside of a 12 by 4 1/2 by 3 inch loaf PAN with about 2 tablespoons of melted BUTTER. Set aside.
Scrape the dough from the bowl and form it into a log shape that will
fit into the prepared pan and transfer the dough to the pan. The bread
should have a rustic, rough finish.
Place in the preheated oven and bake for about 30 minutes. Remove from
the oven and, using a pastry brush, generously coat the top of the
dough with the remaining butter. Return to the oven and bake for an
additional 30 minutes or until the top is golden brown and a cake
tester inserted into the center comes out clean.
Remove from oven and invert onto a wire rack to cool before serving.
When ready to serve, cut crosswise into slices about 3/8 of an inch
thick.
From the Welcome to Michael's Cookbook
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