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Loaf, Yeast, Walnut

Source of Recipe

Linda K. Leone.-11/27/2007


List of Ingredients

1 1/2 cups warm water
1 tablespoon active dry yeast
2 oz grated goat cheese
1/2 cup honey
1/4 cup olive oil
1 1/2 teaspoons salt
1 tsp thyme
4 cups Unbleached Flour
1 C barley flour
1 C oat flour
8 oz. walnut pieces, toasted until lightly browned




Recipe

Dissolve the yeast in the water. Add 1/2 cup of all-purpose flour and let sit for 10 minutes to feed the yeast. Stir in the honey, oil,cheese and salt. Sift together the barley, oat, 2 cups of the white flour and the thyme. Add the flour, a cup at a time, until the dough has absorbed the flour or formed a shaggy mass.

Turn the dough out onto a lightly floured board. Knead the dough, adding white flour as necessary, to form a smooth and satiny ball. Put the dough into a bowl and drizzle with a tablespoon of oil; turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel. Let the dough rise until it has doubled in bulk; this will take about 1 1/2 hours.
Punch the dough down and knead in the walnuts. Divide the dough in half and form each half into a ball. Place on a cookie sheet that has been greased and sprinkled with cornmeal. Cover the loaves with damp towels and let rise until swollen. This will take 30-45 minutes.

Preheat the oven to 350°F. Sprinkle flour on top of the loaves, and use a serrated knife to slash the length of the top about 1/2 inch deep.

Bake the loaves for 35-45 minutes, until they are well browned and sound hollow when thumped on the bottom. Place the loaves on a rack to cool, and let sit for 30 minutes before cutting. Yield: 2 loaves.