Honeynut Loaf

2 1/8 C. Whole Wheat Flour

2 1/3 C. Unbleached White Bread Flour

2 ½ tsp. Sea Salt

1 pkg. Active Dry Yeast

1 ½ C. Water (Room Temperature)

3 Tbsp. Honey

Extra Flour for Dusting

10 ½ oz. Nuts, Lightly Toasted and Finely Chopped

Mix the flours, yeast and salt together in a large mixing bowl and make a well in the center.

Dissolve the honey in the water and add it to the well. Gradually work the flour into the liquid to make a soft but not sticky dough. 

If the dough sticks to your fingers, work in extra flour, about 1 tablespoon at a time. If there are dry crumbs in the bottom of the bowl—or the dough seems stiff and hard to work—add extra water, 1 tablespoon at a time.

Turn out onto a lightly floured surface and knead thoroughly for 10 minutes until smooth and elastic.

Flatten the dough with your hand, sprinkle about a third of the nuts over the dough, then fold it over and over to distribute them evenly through the mixture.

Repeat this process twice, then shape the dough into a ball, and return it to the bowl.

Cover with a damp cloth and let rise at cool to normal room temperature until doubled in size—about 2 hours.

Punch down the risen dough with your knuckles, then turn out onto a floured surface and knead for 1 minute to ensure the nuts are evenly distributed.

Divide the dough in half. Shape each portion into a neat ball, pushing back any nuts that protrude or escape.

Place the balls of dough on a baking tray, cover as before, and let rise at cool to normal room temperature until doubled in size—about 1 ½ hours.

Uncover the risen loaves and slash the tops diagonally several times with a very sharp knife.

Bake in a preheated oven at 425˚ F for about 15 minutes, then reduce the temperature to 375˚ F and bake for a further 20 to 25 minutes.

The loaves should sound hollow when removed from the baking tray and tapped underneath. Cool on a wire rack. 

Collister, Linda, Flavored Breads, Ryland Peters & Small, New York, 2003, Honeynut Loaf, p. 46-47.