February 12, 2010: Whole Wheat Bread with Walnuts

The aroma of bread baking brings an inexplicably primal feeling to my heart that all is right with the world. Perhaps it's because wheat, sometimes called the "staff of life," has been a staple in the human diet for so many generations that it has become imprinted in our DNA. Whatever the reason, my taste buds wake up and look forward to the prospect of having a slice of warm bread with a schmear of butter or a slice of Gruyere.

The beauty of this bread lies in its granular texture that is studded with the sweetness of walnuts. More important, though, is the health benefit of eating a whole grain bread versus breads that are made from highly processed white flour. The recipe comes from Bernard Clayton Jr.'s "The Complete Book of Breads," an oft-consulted tome in my early days of married life when I vowed to only serve home-baked bread. Maybe it's time to renew my vows...

WHOLE WHEAT BREAD WITH WALNUTS

1 package dry yeast
Pinch of raw sugar
1 1/4 cups warm water (105 - 115 degrees F.)
1 cup warm milk
2 T butter, melted
2 T raw sugar
2 t sea salt
6 cups whole wheat flour, approximately
1 cup chopped walnuts

In a large mixing bowl, dissolve the yeast and pinch of sugar in 1/4 cup of the warm water. Proof the yeast to make sure it's still active; it'll take about 5 minutes. Stir in the remaining water, milk, butter, sugar, salt, and about 4 cups of flour. Beat in an electric mixer for about 3 minutes, or beat with a wooden spoon for about 150 strokes. Add another cup of flour; beat until it forms a mass. Let rest for 5 minutes. Knead in enough of the remaining flour, either by machine or by hand on a floured surface, until it is light and satiny. Place in a oiled bowl, cover with plastic wrap, then with a towel, and let rise for 1 hour, or until doubled in bulk. Turn the dough onto a floured surface. Flatten the dough, sprinkle with the walnuts and gently work them into the dough. Divide the dough in half and form into loaves. Place them into 2 oiled 8 1/2 x

4 1/2-inch metal baking pans. Cover with a towel, put in a warm place and let them rise, about 45 minutes. Meanwhile, preheat your oven to 375 degrees F. When the loaves have doubled in bulk, place them in the middle of your oven and bake for 45 minutes. When done, (the loaves will be browned and their sides pull away from the sides of the pans) remove the bread from the oven and cool on wire racks.