Yield: 4 Portionen

Pour the lukewarm water into a large bowl and sprinkle on the yeast. Wait 5 minutes, then stir in the honey and 3 1/2 cups of the whole wheat flour. Stir the mixture vigorously for 1 minute, then cover it with plastic wrap and set this sponge aside in a warm, draft-free spot for 15 minutes. After 15 minutes, stir the salt, oil, and the 2 cups of finely chopped toasted walnuts into the sponge. Stir in the remaining whole wheat flour 1/2 cup at a time until you have a kneadable dough; you may have to work the last bit of whole wheat flour into the dough with the back of a wooden spoon.



Flour your work surface with some of the unbleached flour and turn the dough out onto it. With floured hands, knead the dough for 10 minutes, using as much of the unbleached flour as necessary to keep the dough from sticking; don t knead too roughly, because this dough is a little sticky. Place the dough in a lightly oiled bowl, turning it to coat the entire surface. Cover the bowl with plastic wrap and set the dough aside in a warm, draft-free spot until doubled in bulk, 1 to 1 1/2 hours. Lightly butter 2 large, heavy baking sheets, preferably dark ones, and set them aside. Once the dough has doubled, punch it down and knead briefly, then divide the dough into quarters (or half if you re making 2 larger loaves.) Working with one piece of dough at a time, knead it into a ball. Put 1/2 cup of the remaining untoasted chopped walnuts on a piece of wax paper. Brush the entire surface of the dough with the egg white wash, then roll the dough in the nuts, coating the whole thing. Place the ball seam down on the baking sheet. Repeat for the other pieces of dough, coating each one with 1/2 cup nuts. It isn t necessary to cover the loaves, but put them aside in a warm, draft-free spot until doubled in bulk, 40 to 50 minutes. About 15 minutes before that point, preheat the oven to 375 degrees. Bake the loaves for 45 minutes, then transfer them to a rack to cool before slicing. Store leftovers in a plastic bag. Note: If you re making 2 loaves, use 4 1/2 by 8 1/2 inch loaf pans. Coat each with 1 cup of untoasted nuts, if you like, before placing them in the pans. Or knead the halves into balls, coat them with walnuts, and



Grains by Ken Haedrich. "This bread is full of walnuts - inside and outside with walnut oil to accentuate the dominant theme It bakes up dark and dense and slices nice and thin for sandwiches It would be right at home on holiday buffet table, next to a cold cut platter or some cream cheese spreads. This bread makes great toast too If you plan to use this bread as a family loaf, not for gifts or parties, you might want to skip the extra step of the walnut crust "
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