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1
Roast the walnuts for about 5 minutes in a 160C oven.
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2
Leave to cool, and crush lightly.
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3
Put the ingredients in a bread machine.
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4
When the flours have blended, add the dry yeast, and then add the water little by little while observing the dough.
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5
After about 2 minutes, add the crushed walnuts.
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6
Take the dough out after another 3 minutes or so.
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7
Round off the dough, put into a bowl, cover with plastic wrap, and commence the 1st rising!
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8
If your oven has a 'bread rising' setting, let the dough rise at 35 to 40C.)
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9
If you don't have a bread machine: Put the ingredients in a bowl and mix quickly.
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10
Add the dry yeast, and add the water little by little while observing the dough.
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11
When the dough comes together, add the walnuts and knead into the dough.
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12
When they're evenly incorporated, round off the dough.
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13
Put the dough in a clean bowl, cover with plastic wrap and leave to rise until it has doubled in volume!
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14
The photo shows the dough after it has risen.
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15
Dust a banneton (bread rising pan) with Lys d'Or or bread flour (not listed) evenly using a tea strainer.
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16
Take the risen dough out, deflate by pressing on it with your palms, round it off again, and let it rest for 20 minutes covered with a bowl to prevent it from drying out.
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17
Press down on the dough with your palms to deflate, and round it off again so that it has a taut, smooth surface.
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18
Put the dough in the banneton with the seam side up, cover with plastic wrap and leave until it has risen to twice its original volume (2nd rising)!
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19
When it has finished rising, put an oven tray and a bowl that's big enough to cover the dough in the oven, and start preheating to 250C
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20
When the dough has finished rising, take the plastic wrap off, invert a baking sheet on top of the banneton, turn it over carefully and transfer the dough.
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21
Wet a fruit knife and slash the top of the loaf.
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22
Place the dough on the preheated oven tray, cover with a bowl and bake at 210C for 7 minutes.
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23
Take the bowl off and bake for another 11 to 13 minutes to finish.
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24
Cool the bread on a cooling rack and then store in a plastic bag.
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25
Variation: I added 1 to 2 tablespoons of maple syrup to the dough - delicious.
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26
Add the maple syrup at step 2, when you add the water!
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27
I used an oval shaped banneton for this version, and slashed the dough in the middle once, and diagonally to the left and right several times.
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28
I had a leaf shape in mind.
