Multilayered Walnut Bread

1. 1

   In a large bowl, combine the flour with the yogurt, canola oil, baking powder, salt and 1/2 cup of water.

2. 2

   Mix with a wooden spoon until a soft dough forms.

3. 3

   On a lightly floured work surface, knead the dough until smooth, about 5 minutes.

4. 4

   Transfer the dough to a clean bowl, cover with a kitchen towel and let stand at room temperature for 1 hour.

5. 5

   Lightly grease a 10-inch round cake pan.

6. 6

   Cut the dough into 4 equal pieces.

7. 7

   Working with 1 piece at a time, on a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch round.

8. 8

   Transfer to a large rimmed baking sheet and brush the dough with 1/4 cup of the olive oil.

9. 9

   Scatter one-fourth of the walnuts on top in an even layer.

10. 10

    Arrange another dough round on top and brush with 1/4 cup of the oil; scatter one-fourth of the nuts on top.

11. 11

    Repeat the layering with the remaining pieces of dough, olive oil and walnuts.

12. 12

    Roll up tightly into a long log.

13. 13

    Transfer the log to the prepared cake pan, forming a big spiral.

14. 14

    Press gently to flatten, then brush with the beaten egg and sprinkle with caraway seeds.

15. 15

    Let stand for 20 minutes.

16. 16

    Preheat the oven to 350.

17. 17

    Bake the bread for 50 to 60 minutes, until golden and cooked through.

18. 18

    Transfer to a rack to cool.

19. 19

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.