This recipe is out of Inn on the Twenty cookbook. I’d had this bread many times when we’ve eaten at the Inn on the Twenty in Jordan…it is absolutely delicious and worth the effort.
Makes 2 loaves
- 9 oz chopped walnuts
- 1 3/4 oz blackstrap molasses
- 2 cups warm water (105°F)
- 1/3 oz dry active yeast
- 3 1/2 oz whole wheat flour
- 1lb 10oz organic bread flour
- 3/4 oz salt
- 6 oz unsalted butter at room temperature, cut into pieces
- Combine walnuts, molasses, water and yeast in the bowl of an electric mixer fitted with the dough hook. Allow to soak for 10 minutes.
- Add flours and salt and mix on low speed for 2 minutes. Increase speed and knead for 5 minutes.
- Add butter, a piece at a time and continue to mix until incorporated – about 10 minutes.
- Place in a lightly oiled bowl, cover and let rise in a warm place for about 1 1/2 hours.
- Turn dough onto a lightly floured surface and knock down. Divide dough into two equal balls and shape into rounds, smoothing the top.
- Cover and allow to rise for 30 more minutes.
- Preheat oven to 400°F. Shape dough into loaves or leave as rounds. Place onto a parchment lined baking sheet and brush lightly with water. Let rest for 20 more minutes.
- Brush with water once more. Place bread in oven and reduce heat to 350°F. Bake for 40 to 50 minutes. Allow to cool for 1/2 hour before cutting.
- Serve with sweet (unsalted) butter.
Tip: Make the dough the day before and allow to rise in the refrigerator (make sure you oil well, because the fridge is very drying). Cover bowl tightly with cello wrap.