Ingredients
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3 tablespoons (30 milliliters) maple syrup
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1/4 cups (60 milliliters) warm water
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1 1/2 cups (360 milliliters) buttermilk
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2 teaspoon (10 milliliters) dried yeast
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2 1/2 cups (600 milliliters) all-purpose flour
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2 1/2 cups (600 milliliters) whole wheat flour
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2 teaspoons (10 milliliters) salt
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2 tablespoons (30 milliliters) walnut oil
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2 cups (480 milliliters) walnut halves, toasted and chopped
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Extra walnut oil, for greasing
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Extra buttermilk, for milk wash
Directions
- Preheat oven to 350F (180C)
- Toast chopped walnuts in the oven.
- In a little bowl, add water, maple syrup and yeast. Stir. Set aside to proof for ten minutes.
- Add whole wheat flour, white flour and salt to bowl and stir to combine.
- Make a well in the centre of the flour.
- Add walnut oil and buttermilk to yeast bowl and mix together.
- Pour liquids into well of flour and mix well.
- Sprinkle flour on a clean counter or work surface.
- Turn dough out onto counter and knead until it’s elastic-y.
- Pour walnut oil into bowl and wipe around sides to coat. Put kneaded bread in bowl, cover with a tea towel, and set aside to rise.
- Once doubled in size, punch the dough in the centre to remove air bubbles. Turn dough onto counter and knead, incorporating toasted walnuts.
- Cut dough into quarters and fit into small loaf pans.
- Cover with tea towel and set aside to rise.
- Brush with buttermilk and score with knife. Bake in oven 20-30 minutes until golden.
- Enjoy!
