Walnut Bread

• 1 3/4 cups tepid water
• 1 tbsp walnut oil, plus a little extra for the bowl
• 1 1/2 tsp salt
• 1 tsp sugar
• 2 1/3 cups whole wheat flour
• one 1.4 oz (7g) envelope instant yeast
• 1 1/3 cups bread flour, as needed, plus more for kneading
• 1 1/4 cups coarsely chopped walnuts

1. Combine the water, walnut oil, salt, and sugar. Stir in the whole wheat flour, yeast, then enough of the bread flour to make a dough that is difficult to stir.
2. Knead the dough on a floured surface for 5-8 minutes, adding more flour when necessary, until the dough is smooth and elastic. Shape the dough into a ball.
3. Coat the inside of a large bowl with oil. Add the dough, and turn to coat with oil. Cover with plastic wrap and let stand in a warm place about 1 hour, or until doubled in volume.
4. Punch down the dough, turn it out onto a floured surface, and knead for 1 minute. Pat the dough into a rectangle and sprinkle with the walnuts. Roll the dough, and knead until the nuts are distributed.
5. Lightly flour a large baking sheet. Cut the dough in half and form each into a ball. Transfer to the baking sheet and flatten lightly. Loosely cover with plastic wrap, and let rise for 15 minutes, until puffy.
6. Preheat the oven to 425u0b0F (220u0b0C). Lightly dust the balls of dough with flour. Cut a square, no more than 1/4 in (5cm) deep, in the top of each. Bake for 10 minutes. Reduce the temperature to 375u0b0F (190u0b0C) and bake for 25-35 minutes or until the bases sound hollow when tapped. Transfer to a wire rack and cool.

tepid water, walnut oil, salt, sugar, whole wheat flour, yeast, bread flour, walnuts

Taken from www.epicurious.com/recipes/member/views/walnut-bread-50057537 (may not work)