3 tablespoons (30ml) maple syrup
¼ cups (60ml) warm water
1 ½ cups (360ml) buttermilk
2 teaspoons (10ml) dried yeast
2 ½ cups (600ml) all-purpose flour
2 ½ cups (600ml) whole wheat flour
2 teaspoons (10ml) salt
2 tablespoons (30ml) walnut oil
2 cups (480ml) walnut halves, toasted and chopped
Extra walnut oil, for greasing
Extra buttermilk, for milk wash
Toast chopped walnuts in the oven.
In a little bowl, add water, maple syrup, and yeast. Stir. Set aside to proof for 10 minutes.
Add whole wheat flour, white flour, and salt to bowl and stir to combine.
Make a well in the center of the flour.
Add walnut oil and buttermilk to yeast bowl and mix together.
Pour liquids into well of flour and mix well.
Sprinkle flour on a clean counter or work surface.
Turn dough out onto counter and knead until it’s elastic-y.
Pour walnut oil into bowl and wipe around sides to coat. Put kneaded bread in bowl, cover with a tea towel, and set aside to rise.
Once doubled in size, punch the dough in the center to remove air bubbles. Turn dough onto counter and knead, incorporating toasted walnuts.
Cut dough into quarters and fit into small loaf pans.
Cover with tea towel and set aside to rise.
Preheat oven to 350°F (180°C).
Brush with buttermilk and score with knife. Bake in oven 20-30 minutes until golden.
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