Walnut-Lavender Bread

• 1 1/2 cups water, at room temperature
• 1 package active dry yeast (not rapid rise)
• 3 cups unbleached bread flour
• 1 1/2 tablespoons honey
• 1 tablespoon coarsely chopped fresh lavender buds or 3/4 tablespoon dried
• 2 teaspoons salt
• 1 cup walnut halves or pieces (3 ounces)

1. Pour the water into a food processor and sprinkle the yeast on top.
2. Add the flour, honey, lavender and salt and process for 1 minute.
3. Add the walnuts and pulse just until they're evenly incorporated into the dough.
4. Scrape the side and bottom of the bowl as needed with a rubber spatula.
5. The dough should be very soft and sticky.
6. Transfer the dough to a bowl, cover and let rise in the refrigerator for at least 12 and up to 24 hours.
7. On a lightly floured work surface, pat the dough into a 10-inch square.
8. Fold it in half, pat it out a little, then fold it in half again so that you end up with a 6inch square.
9. Cut the dough in half.
10. Stretch out each piece of dough to a 9-by-4-inch oval.
11. It will look like the sole of a very big shoe.
12. Transfer the loaves to a lightly floured baking sheet.
13. Cover with a dish towel and let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
14. Preheat the oven to 375.
15. Bake the loaves on the middle shelf for 30 to 35 minutes, or until browned.
16. Cool completely on a rack before slicing.

water, active dry yeast, unbleached bread, honey, fresh lavender buds, salt, walnut halves

Taken from www.foodandwine.com/recipes/walnut-lavender-bread (may not work)