Adapted from The Italian Baker by Carol Field
makes 2 9″ x 5″ loaves
This is a perfect sandwich bread.
- 1 1/4 cups walnut pieces
- 3 3/4 tsp active dry yeast
- 1/4 cup warm water
- 3 cups water, room temperature
- 3 3/4 cups (500 gr) all-purpose flour
- 1 1/4 cups (125 gr) oat flour or finely ground rolled oats
- 1 cup plus 2 tbsp (125 gr) rye flour
- 1 cup less 1 tbsp (125 gr) whole wheat flour
- 3/4 cup (125 gr) brown rice flour
- 1 tbsp plus 1 tsp (20 gr) salt
Toast the walnuts in a 400°F/200°C oven for about 10 minutes. Chop to the size of a rice kernel.
Stir the yeast into the warm water and let sit for about 10 minutes. Add 3 cups of water.
Mix all of the dry ingredients and add to the mixer 2 cups at a time. Knead for 4 or 5 minutes until the dough comes together. This is a fairly sticky dough.
Knead briefly by hand on a floured board.
First Rise: Place dough into a lightly oiled bowl, cover with plastic wrap and let rise until doubled – about an hour.
Shaping and Second Rise: Turn dough out onto a floured board. Divide in half and form each half into a loaf. Place into lightly oiled loaf pans, cover with a towel, and allow to rise until doubled – well over the top of the pan – about 1 to 1 1/4 hours.
Baking: Preheat oven to 400°F/200°C. Slash the tops of the loaves. bake 40 to 45 minutes. Bake the last 5-10 minutes out of the pan and on a baking stone or baking sheet to brown the bottom and sides of the loaves.
Cool completely on racks.