I love walnuts… They are perfect for baking AND cooking. Those little crazy shaped nuts are just packed with flavor. And like thats not enough, they are also good for you…. Perfect! Kinda like chocolate… I mean, I just looove that person who found out that chocolate is actually good for you!!! (of cause in small amounts, but I tend to forget that..) Thank you science guy. Or girl! Which you probably actually are… You are a God…. Seriously.
But, today its about walnuts:-) They are high in monounsaturated fatty acids (thats a good thing!) and are an excellent source of omega-3. PLUS they are packed with vitamins and nutrients.
Now Im not here to sell walnuts, Im here to make you eat them… Dont you just love that smell of fresh baked bread? Go. Get baking. You can always spread chocolate on top…:-)
- 455 g water, lukewarm (about 2 cups)
- 1 tsp agave
- 1 pk Active dry yeast
- 75 g old fashioned rolled oats
- 425 g whole wheat flour
- 100 g bread flour (or all purpose flour if thats all you have)
- 1 tsp salt
- 55 g walnuts, coarsely chopped
In a large bowl, or Kitchen Aid, mix water and agave. Sprinkle yeast over and let stand for 5 min.
In another bowl, mix oats, flours and salt. Then add to the water/yeast mixture and mix till fully incorporated. If you use a Kitchen Aid, start with the paddle, then switch to the dough hook when everything is mixed.
Kneed the dough for about 5 min with the dough hook on medium speed. If you use your hands, turn the dough out on the table and start working for about 8 min:-) Add flour as needed. Dont add too much though. You want the dough to be slightly sticky when you are done.
Now its time for first rise. Put the dough in a bowl, and cover tightly with plastic wrap. Put it in a warm place. I like somewhere close to the window in the summertime… Let it rise for 1 hour.
To check if its done, poke the dough with a finger. If the dough “springs back” when you take your finger away, its ready!
Turn the dough out on the table again, and without punching out too much air out of the dough, shape it into a log. Put it into a 9 inch loaf form, sprayed with a bit of Pam, or brushed with olive oil.
Bake in the middle of the oven at 450 degrees for 15 min. Then turn down the heat to 400 and bake it for another 30 min.
When its out of the oven, let the bread cool for 10 min in the pan, before you take it out of the loaf form to cool completely on a wire rack.