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1
STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5 minutes.
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2
Put both flours, salt and oil into food processor work bowl fitted with metal blade.
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3
Turn processor on to combine mixture.
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4
With processor running, slowly add yeast mixture.
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5
Mix until dough cleans sides of bowl.
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6
If dough is too sticky, add more flour by the tablespoon, working it in before adding more.
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7
If dough is too dry and crumbly, add more water by the teaspoon, working it in before adding more.
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8
Once desired consistency is reached, process dough until well kneaded, uniformly supple and elastic, about 40 seconds.
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9
Add walnut pieces and process for 10 seconds.
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10
Remove blade.
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11
Then remove dough from bowl and press all loose walnuts into it.
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12
Transfer dough to large plastic bag, squeeze out air and seal at top.
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13
Place dough in bowl.
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14
Let rise in warm spot until doubled, about 1 hour.
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15
Oil baking sheet.
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16
Punch dough down and shape into smooth ball.
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17
Place round side up on baking sheet.
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18
Cover loosely with oiled plastic.
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19
Let rise in warm spot until doubled, about 1 hour.
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20
15 minutes before baking, preheat oven to 400F, with rack in center of oven.
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21
When loaf has doubled, slash loaf for surface design.
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22
Lightly brush with glaze.
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23
Bake until loaf is deeply browned and sounds hollow when rapped on the bottom, about 35 minutes.
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24
Immediately remove from pan to cool on rack.
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25
NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in 350F (180C) oven until fragrant and toasted, 8-to-10 minutes, watching carefully to avoid burning)
