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1
Toast walnuts in an oven or under the broiler.
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2
Set aside to cool.
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3
Place yeast in a large mixing bowl.
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4
Mix salt into 2 cups (473 milliliters) lukewarm water.
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5
Stir into yeast.
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6
Stir in maple syrup and 2 tablespoons oil.
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7
Measure 1 cup of the toasted walnuts, place in a food processor with 2 tablespoons of the whole-wheat flour and process until finely ground.
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8
Add to bowl along with remaining whole-wheat flour.
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9
Stir with a wooden spoon.
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10
Add bread flour 1/2 cup at a time until dough forms and leaves the sides of the bowl.
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11
(At this point youre better off mixing with your hands.)
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12
Turn dough out onto a floured work surface.
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13
Continue adding bread flour, kneading as you go, until you have a dough thats a bit on the soft side, only slightly sticky and easy to handle.
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14
Clean out your bowl, coat it with 1 tablespoon oil, and place dough back into the bowl, turning it so its oiled all over.
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15
Cover with a cloth and set aside to rise until doubled, about 1 1/2 hours.
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16
Punch the dough down, add remaining toasted walnuts and lightly knead them into the dough.
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17
Dust a spacious baking sheet with cornmeal.
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18
Divide the dough in half, shape into 2 balls and place on the baking sheet.
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19
Cover loosely and let rise for an hour.
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20
Place the oven rack in the lowest position and heat oven to 450 degrees.
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21
Slash the tops of the breads with a razor or a lame (a bakers blade).
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22
Do not be tentative about this step; your slashes should be a good half-inch deep, done with a firm, even hand.
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23
Place the baking sheet in the oven.
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24
Throw a handful of ice cubes on the floor of the oven to create steam.
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25
Bake 20 minutes.
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26
By this time the breads should be a nice honey-brown.
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27
Brush them with remaining 1 tablespoon oil, reduce heat to 350 degrees, add more ice cubes and bake about 25 minutes longer, until the breads are well browned and sound hollow when tapped.
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28
Allow to cool at least 1 hour before cutting.
