Loafs with whole wheat flour and walnuts
225 g of Molino Rossetto stoneground “type 1” flour
225 g of Molino Rossetto stoneground wheat flour
1 teaspoon of wheat salt
Molino Rossetto brewer’s yeast
1 teaspoon of honey
330 ml of warm water
Extra virgin olive oil
Milk to paint the surface
A fistful of walnut kernels
Put the flour in a bowl adding salt and brewer’s yeast; blend with a wooden spoon. Make a well in the centre and pour water and honey. Add the walnut, blend the dough with a wooden spoon and compact it with the hands to make a ball. Place the ball on a floured baking tray.
Meanwhile preheat the oven to 200°C.
Cover the dough with clingfilm, painted with vegetables oil, and let it rise covered with a wool rag until doubled in size, for an hour or so.
If it is possible, place the dough in front of the oven during the rising.
Bring the dough and form three loafs. Place them on a floured baking tray. You can use a silicone mould. Let it rise for another half an hour covered with a rag, in front of the oven.
Cut the surface of the loafs, scatter the walnuts, paint with milk. Put a little bowl with water in the bottom of the baking tray, to have the right humidity duringthe cooking. Bake the loafs for 30-40 minutes.
Recipe by: http://www.pensieriepasticci.com