This versatile loaf is nutty and fragrant with wholemeal flour, walnuts and walnut oil, making it as at home on cheese platter as it is toasted for breakfast.
- 2 cups walnut halves, toasted and chopped
- ¼ cups warm water
- 30 ml maple syrup
- 2 tsp dried yeast
- 1½ cups buttermilk
- 2½ cups all-purpose flour
- 2½ cups wholemeal flour
- 2 tsp salt
- 30 ml walnut oil, plus extra for greasing
- extra buttermilk, for milk wash
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 2 hours
1. Toast chopped walnuts under a grill, in a frying pan, or in an oven.
2. In a mixing bowl, add water, maple syrup, yeast and stir to combine. Set aside to proof for 10 minutes.
3. Add flours and salt to the bowl and stir to combine, then make a well in the centre of the flour.
4. Add walnut oil and buttermilk to yeast bowl and mix together.
5. Pour liquids into the well in flour and mix well.
6. Sprinkle flour on a clean counter or work surface. Turn dough out onto the counter and knead until it becomes smooth and elastic.
7. Grease the inside of a large mixing bowl with walnut oil. Add the kneaded bread to bowl, cover with a tea towel, and set aside to rise, until doubled in size.
8. Once doubled in size, punch the dough in the centre to remove air bubbles. Turn dough onto counter and knead, incorporating toasted walnuts.
9. Cut dough into quarters and fit into small loaf pans. Cover with tea towel and set aside to double in size.
10. Preheat oven to 180°C (350°F).
11. Brush loaf tops with buttermilk and score with a knife. Bake for 20 - 30 minutes, until golden.