Walnut-Lavender Bread

1. 1

   Pour the water into a food processor and sprinkle the yeast on top.

2. 2

   Add the flour, honey, lavender and salt and process for 1 minute.

3. 3

   Add the walnuts and pulse just until they're evenly incorporated into the dough.

4. 4

   Scrape the side and bottom of the bowl as needed with a rubber spatula.

5. 5

   The dough should be very soft and sticky.

6. 6

   Transfer the dough to a bowl, cover and let rise in the refrigerator for at least 12 and up to 24 hours.

7. 7

   On a lightly floured work surface, pat the dough into a 10-inch square.

8. 8

   Fold it in half, pat it out a little, then fold it in half again so that you end up with a 6inch square.

9. 9

   Cut the dough in half.

10. 10

    Stretch out each piece of dough to a 9-by-4-inch oval.

11. 11

    It will look like the sole of a very big shoe.

12. 12

    Transfer the loaves to a lightly floured baking sheet.

13. 13

    Cover with a dish towel and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.

14. 14

    Preheat the oven to 375.

15. 15

    Bake the loaves on the middle shelf for 30 to 35 minutes, or until browned.

16. 16

    Cool completely on a rack before slicing.

No additional tips available.