Caramelized Black Walnut Bread
This is a wonderful recipe filled with nuts and three different kinds of flour ( white, whole wheat and rye ). It looks stunning and tastes great. If you don't have black walnuts you can use regular walnuts, pecans, hazelnuts, sliced almonds or chopped peanuts instead.
Ingredients
The night before:
- 1/2 cup bread flour
- 1/2 cup dark rye
- 1/2 cup lukewarm water
- 1/4 teaspoon instant yeast
- Day of:
- 1 1/2 cups bread flour
- 3/4 cup dark rye
- 3/4 cup whole wheat flour
- 3/4 teaspoon instant yeast
- 1 1/4 cup lukewarm water
- 1 tablespoon salt
Caramelized Black Walnuts:
- 1 cup chopped black walnuts
- or any nut that you would like
- 1/4 cup sugar
- 4 teaspoon water
- 1 tablespoon butter
Method
The night before you want to make this bread combine the "Night Before" ingredients together and mix. Cover with plastic wrap and allow to sit on the counter for 12 - 16 hours.
The next morning make the caramelized nuts first. Place the chopped nut onto a cookie sheet and bake in a 250F oven till lightly toasted. Of course you can use any nut that is available. Then set aside to cool.
Pour the sugar and water into a heavy saucepan. Bring to a boil till the mixture comes up to a 240F .
Add in the toasted nuts. Keep the saucepan on the heat and continually stir till the mixture turns a beautiful golden brown. Remove from the heat and add in the butter and mix.
Pour mixture out onto a cil pad to cool. Set aside.
Now, Add the "night before" mixture into a large bowl. Pour in the water and stir. Add in the rye, whole wheat flour and instant yeast. Mix together till well blended and the mixture is smooth. Allow to rest for 10 minutes uncovered. Afterwards, add in the salt and slowly add in the bread flour. Mix with a wooden spoon till it becomes to hard to mix.
Pour mixture out onto a floured surface and begin to knead in the rest of the flour. Knead for 8 - 10 minutes, you want the dough to be on the sticky side. If you need to add more flour do so with just a tablespoon at a time. Pour a little oil into a clean bowl and add in the dough. Turn over a few times to very lightly coat all sides.
Cover with plastic wrap and allow to rest for 1 1/2 hours or till double in bulk. After the dough has risen pour out onto a flat surface.
Flatten out the dough with your fingers to release some of the gas. Add the caramelized nuts on top and knead just till blended. Cut dough in half and shape into to balls. Sprinkle some cornmeal onto a piece of parchment paper and place the loaves on top. Cover with plastic wrap and allow to rest for 1 hour or till double in bulk.
Remove the plastic wrap and sprinkle a little flour on top. Now, score the top of the bread with a sharp knife. Like a tic tac toe shape. Place into a preheated 400 degree oven with a baking stone and a cast iron pan to create steam. To create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow.
