Mounting scientific evidence suggests that omega-3s lower cholesterol, protect the heart, defend against some cancers and help ease symptoms of inflammatory diseases like arthritis. Getting more omega-3s into the diet of Canadians has become a priority for top nutritionists.
This is the ultimate bread for crostini and goes wonderfully with a cheese platter. Enjoy!
Pane alle Noci - Walnut Bread
adapted from Tessa Kiros Twelve
for I♥CC, Getting a Little Nutty
150 g whole wheat flour
350 g white flour
310 ml tepid water
2 Tbsp olive oil
2¼ tsp instant yeast
1 tsp sugar
½ Tbsp salt
150 g California walnuts, roughly chopped
When you have a nice smooth dough evenly studded with walnuts, form into a ball and place in a lightly oiled bowl, turning to coat, and let rise, covered, for 1½ hours or until doubled in size.
Divide dough into two even pieces and form into loaves. I like long loaves, but you can do what you like.
Let loaves rise 40-60 minutes, covered, until well puffed and ready to bake.
Preheat oven to 200°C 20 minutes before baking.
Slash and brush with milk (optional) and bake for 25-40 minutes, depending on how you shape your loaves. My long skinny loaves took 25 minutes.
Let cool on racks.
Walnuts are nutritional powerhouses and perfect for your spring cooking repertoire - click here for more great California Walnut recipes!
|This bread has been YeastSpotted!|