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Shar's Country California Walnut Bread

  • 2 ¼ cups hot water (115°)
  • ½ cup buttermilk powder
  • ½ cup walnut oil
  • ½ cup honey
  • 2 tbsp. Saf instant yeast
  • 1 tbsp. Sea salt
  • 1 ½ cups toasted walnuts
  • 2 cups high gluten flour (more will be needed)
Add ingredients in bosch mixer with dough hook:
Start kneading on speed one, adding high gluten flour one cup at a time until a soft dough is formed. The dough will pull clean from the sides of the bowl, and the texture will look shaggy. Don’t add too much flour, this bread has a tendency to be dry. Knead for 5 minutes on speed one, remove dough and place in a greased stainless steel bowl, cover with a plastic wrap and let rise until doubled in size. Divide dough into 1 ½ pound loaves and shape in rounds, place on parchment lined pizza peel, slash with bakers blade, then sprinkle with flour or brush top with beaten egg wash. Let rise until doubled in size. Bake on pizza stone for 30-40 minutes or until the internal temperature reads 200°.
{can also be baked without pizza stone on a parchment lined pan}

If you choose to make this bread with fresh ground whole wheat flour, add 2 tbsp. Dough enhancer. And knead the dough for 7-8 minutes and only let it rise once on the cookie sheet. The rise in the stainless steel bowl isn’t necessary.

Optional: preheat a pizza stone at 375° for ½ hour. Turn temperature down to 350° to cook the bread.

To toast walnuts: chop walnuts and place on a parchment lined cookie sheet in a 350° oven for 10-12 minutes or until they are golden brown.
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