Walnut Bread


Using dough hook, mix these together:

3 cups unbleached whole wheat flour
2 cups all-purpose flour
Note: (If your dough is to moist, use additional flour as needed but add only one tablespoon at a time)
1 teaspoon kosher salt

In 2 cup glass measuring cup mix together:

1 cup warm water (110 to 112 degrees)
1 teaspoon sugar
3 teaspoons yeast

Set aside and let work for 5 minutes

In meantime:
Measure:
1 cup orange juice
2 Tablespoons dark molasses
4 Tablespoons walnut oil

Place all in microwave proof bowl and heat for 1 minute on medium

2 large eggs at room temperature
1 cup chopped walnuts

With mixer on low, start adding yeast mixture, then orange juice mixture and last, eggs, one at a time and then walnut pieces. Mix on low until incorporated then turn up too continue kneading until dough comes together into a ball and pulls away from side and bottom of mixture bowl. This is where you will note whether you will need more flour or not.

Turn out onto floured surface and knead until you have a smooth ball. Grease inside of large bowl and place dough into greased bowl and then grease top of dough ball. Cover with plastic wrap and place in warm, draft-free area for 90 minutes or until dough has doubled.

Turn out again on floured surface and punch down and form 2 equal sized portions of dough and place each into two greased loaf pans. Cover with plastic wrap and place both back into warm, draft-free area to rise again for 60 minutes or until doubled in size.

Pre-heat oven to 400 degrees and after greasing top of each loaf with walnut oil, bake for 30 to 40 minutes or until golden brown.

Unmold each loaf and transfer to wire rack to cool. Slice and eat with your favorite spread. (Taste great with gourmet cheese or tart jams)

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