FRAGRANT SWEDISH RYE BREAD

The ever active Zorra at "Kochtopf" (Spain) has once again organized a wonderful event under the sign of bread. Is is called "Bread Baking Day" and it's second edition has already been launched!

This time, it is hosted by Becke at the great "Columbus Foodie" (USA) and the subject is "Bread With Fruits". All the informations needed can be found on her blog (see infos), but don't forget that the closing date is August the 1st 2007...

For "Bread Baking Day #2" I decided to bake a "Fragrant Swedish Rye Bread" which's recipe I found on Alanna Kellog's interesting blog "Kitchen Parade" (USA). Although it doesn't really contain any fruit, it is nonetheless aromatized with orange zest, so I guess that it is still somehow related to fruits.

This "Swedish Rye Bread" is excellent. Being made with rye flour it is somehow slightly hearty, but at the same time, it is also very light, fluffy, moist and smooth. This delightful bread's incredible and original flavor originates from the caraway/fennel seeds as well as the orange rind that are used in the confection of this awesome speciality from the north! The crust is gorgeously crunchy and tasty to please. Being not too dark, yet not plain at all, this loaf will rejoice the amateurs of both white and brown breads as well as the lovers of brioche type breads.

A must-try for all of you bread addicts and homebakers!

~ Fragrant Swedish Rye Bread ~
Recipe by Alanna Kellog at "Kitchen Parade" and slightly adapted by Rosa @ Rosa's Yummy Yums.

Makes a ~750g (1½ pound) loaf or 2x ~370g loaves.

Ingredients:
1 1/2 Cups Strong white flour
1 1/2 Cups Rye flour
2 1/2 Tsps (7.5g/1/4 ounce) Active dry yeast
1 1/4 Cups Lukewarm water
1 Tbs Unsalted butter, softened
1/2 Tbs Salt
1/4 Cup Light runny honey
1/4 Cup Light brown sugar
2 Tbs Caraway seeds (see remarks)
Zest of an orange

Method:
1. In small bowl, proof yeast with 1/2 cup warm water and 1 teaspoon sugar.
2. In large mixing bowl, mix together the remaining water, the salt, the honey, the sugar, the caraway seeds and the orange zest.
3. Gently stir in 1 cup plain flour and the proofed yeast.
4. Add remaining flours until combined, knead for about 10 minutes, adding flour as needed.
5. Transfer to a greased bowl, cover with a towel and let rise in a warm place until doubled in size, about 1 1/2 hours.
6. Punch down, let rest for 1o minutes and form into a loaf.
7. Transfer to a greased loaf pan, cover with a towel and let rise in a warm place until doubled in size, about 30-45 minutes.
Preheat the oven at 190° C (375° F).

8. Bake in preheated oven for 35 – 45 minutes until golden brown and hollow-sounding when tapped underneath..
9. Let cool for 5 minutes, remove from pan, brush top with butter.
10. Finish cooling on a wire rack.

Remarks:
Both fennel seeds and ground fennel work, so does caraway. You can even mix both.
You can use dark rye flour or light rye flour if you wish.
Instead of taking only honey for this recipe, you can use a mix of both honey and molasses (2/3 honey and 1/3 molasses).
When proofing the yeast (point 1), if it doesn’t bubble up, then the yeast is dead and you’ll need to repeat this step with new yeast.

Serving suggestions:
Eat this bread with honey, jam or even cheese. In fact, it's fine with every kind of accompaniment or spread...

CHOPPED LIVER

There are some people who totally dislike liver or any kind of offal. On the contrary, I'm absolutely not an offal-hater. I crave those animal parts and anything made from them, apart from brains, when they are not "hidden" (not for taste reasons, but rather for psychological reasons that block me, he, he...)! I can understand that certain people are disgusted by offals, because they may be considered as waste material, depending on the cultural context. In fact, it is an acquired taste and I will blame nobody for disliking this special food...

"Chopped Liver (Gehachte/Gehackte Leber)" is a classic Jewish speciality. It might be a peasant dish which costs peanuts, but it is nonetheless a delicacy that can't be labelled "cheap" (inferior culinary-wise). It is a food of holidays and family. In America, it is a typical delicatessen staple.

Although, it is a humble dish, "Chopped Liver" isn't uninteresting or bland. It has a rich and sweet hunting taste which isn't unpleasant at all and which goes perfectly well with the nutty flavor of toasted bread or with the distinctive flavor of rye bread. In fact, it is a little like a lumpy, yet sublime pâté. It is delicate and very round tasting. Wonderful, according to an offal freak!!!

This recipe was adapted from Joan Nathan's "Jewish Cooking In America" and originally comes from Hyman Bookbinder, a retired lobbyist for the American Jewish Committee...

This would be great if served as an appetizer for Christmas, Hannukah, New Year, Pesach, birthdays and any other important day of the year.

Yields 10 to 12 servings as an appetizer, pre-dinner nosh or even as a main course for 4 people.

Ingredients:
4 Large eggs
3-4 Tbs Vegetable oil
3 Medium onions, finely chopped
2 Cloves garlic, crushed
1/4 Green bell pepper, finely diced (optional)
500g Chicken livers
Red Tabasco, to taste
Salt, to taste
Freshly ground pepper, to taste
1 Tbs Chicken fat or duck fat, "schmaltz" (optional)
1 Packet Toast bread or one loaf rye bread

Method:
1. Put the eggs in a saucepan, cover with cold water and bring to the boil.
2. Simmer for about 10 minutes.
3.Cool rapidly in iced water and peel.
4. Heat the oil in a large frying pan or skillet.
5. Sauté the onions, garlic and green peppers over high heat for about 5 minutes, until the onions start turning golden brown.
6. Add the chicken livers and fry, tossing the livers occasionally until they are firm, about 5 minutes.
7. Chop together the liver and the hard-boiled eggs and the sautéed onions/garlic/pepper using an old-fashioned manual chopper, a knife, or a food processor until even in consistency, but not pureed.
8. Season with Tabasco, salt and pepper.
9. If you want, you can add a tablespoon chicken fat (or duck fat) to the mix.
10. Eat warm.

Remarks:
I only prepared half of the recipe and that was enough for two people (as a dinner).
The original recipe didn't mention the use of garlic or Tabasco; it's my personal addition.
Don't let the livers become tough by overcooking.
I topped my "Chopped Liver" with an extra 1/2 egg that I very finally chopped.

~ Swiss Rye Bread from Valais/Wallis. ~

Serving suggestions:
Eat the "Chopped Liver" warm and spread over a buttered slice of warm toast bread (instead of toast, use chewy rye bread) or fill up lettuce leaves with the mixture.
You can also use the "Chopped Liver" as a sandwich filling.

(Katz's Delicatessen -Pic by www.vanderbilt.edu)
(Rye Bread -Pic by www.paindeseiglevalais.ch)

WHOLEWHEAT & RYE SOURDOUGH BREAD

I am an avid home (bread) baker who likes to try various recipes and test new methods, yet although I have been making my own bread since about 10 years, I have taken up using sourdough only very lately and I must admit that it is a revelation!

Now, I always have my rye sourdough starter bravely waiting for me to take advantage of it's unique leavening power. Everyday, I feed it religiously and try to use it as often as possible (2-3 times a month)...

Today, I wish to share with you my love for this unique breadmaking method and for a dazzling sourdough specimen that has found grace in the eyes of the critic baker that I am. I baked it for our last "Dinner Party" (see link) in November and I must say, without trying to sound too pretentious, that it was pretty successful. The whole loaf disappeared incredibly fast! It was a real pleasure for me to see all those foodies eagerly cutting slice after slice of my baguette. Extremely gratifying to be rewarded in that way!

The recipe comes from the serious and incontrovertible The King Arthur Flour site which is a real baking goldmine. With them, it is impossible to mess up the things you bake!

This "Wholewheat And Rye Sourdough Bread" is incredibly pleasant. As with all sourdough breads, it's crust has a wonderful dark golden brown color and is wickidly crispy. The interior has a deliciously and distictively tangy/soury taste, and texture-wise it is viciously chewy and moist. The addition of aromatic seeds brings a pungently mesmerizing and refined flavor of licorice to the whole loaf. Delightful and unique!

A bread that you will not regret trying for it leaves an everlasting positive impression on any gourmet who likes to titillate his/her tastebuds...

~ Wholewheat And Rye Sourdough Bread ~
Recipe by The King Arthur Flour (USA) and adapted by Rosa @ Rosa's Yummy Yums.

Makes 3 normal loaves.

Ingredients:
1 Tbs (1 packet) Active dry yeast
1 3/4 Cups (420ml) Lukewarm milk
6-7 Cups (765-893g) Unbleached All-Purpose Flour
1 Cup (158g) Whole Wheat Flour
1 Cup (120g) White rye flour
2 Cups(420g) Sourdough starter
1/4 Cup (60g) Packed dark brown sugar
2 Tsp Salt
1/2 Tsp Ground cardamom
1 Tbs Caraway seeds
1 Tsp Whole anise seeds

Method:
1. Dissolve the yeast in 1/4 cup of the lukewarm/tepid milk.
2. Add 1/2 cup of the unbleached flour and let this sit for a few minutes to get the yeast going.
3. Add the rest of the milk, the sourdough starter, sugar, salt, cardamom and seeds.
4. Stir in the rye flour and beat until the batter is smooth.
5. Add the whole wheat flour, then the balance of the unbleached flour, a cup at a time, stirring well after each addition.
6. When the dough has formed a shaggy mass, turn it out onto a lightly floured counter.
7. Knead the dough (and continue incorporating the leftover flour/see remarks) for about 10 minutes, until smooth and elastic.
8. Place the dough in a greased bowl.
9. Cover with a (damp) towel or plastic wrap and let rise (in a warm place) until it has doubled in bulk, about 1 1/2 to 2 hours.

10. Punch the dough down and place it on a lightly floured counter/surface.
11. Shape as desired (see remarks).
12. Cover (with a tea towel) the loaves and let rise (in a warm place) for about 45 to 60 minutes, or until they're puffy and swollen.
13. Bake at 220° C (425° F) for 30 to 35 minutes, or until the bread is nicely browned and sounds hollow when thumped on the bottom.
14. Get out of the oven and let cool on a rack.

Remarks:
While kneading the dough add as much flour as you need to keep it from sticking to the working surface/counter. The dough should be a little tacky, but not sticky.
You can make one huge loaf or three normal loaves (I made 3 baguettes/see method) or 4 mini loaves or about 24 rolls. You can also reserve a small amount of dough and roll it into long, thin strips that can be snipped with scissors to form a stalk of wheat to decorate the top of each loaf.

Serving suggestions:
This bread goes well with everything (jams, sweet/savory spreads, cheese, dried meat, stews, soups, etc...). It is also very practical if you want to make sandwiches or bruschette.
I particularly recommend it with pate, Brie/Munster/Maroille cheese or with my "Greek Pork Stew With Quinces" (see recipe).

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~ Pain De Seigle Au Levain & A La Farine Complète ~
Recette par The King Arthur Flour (USA) et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 3 pains.

Ingrédients:
1 CS (1 sachet) de Levure sèche
1 3/4 Tasses (420g) de Lait tiède
6-7 Tasses (765-893g) de Farine fleur/blanche
1 Tasse (158g) de Farine Complète
1 Tasse (120g) de Farine de seigle
2 Tasses (420g) de Levain
1/4 de Tasse (60g) de Sucre brun foncé, tassé
2 CC de Sel
1/2 CC de Cardamome en poudre
1 CS de Graines de carvi
1 CC de Graines d'Anis

Méthode:
1. Dans un grad bol, dissoudre la levure dans 1/4 de tasse de lait tiède.
2. Ajouter la farine fleur, mélanger et laisser reposer pendant quelques minutes afin que la levure devienne active.
3. Ajouter le reste du lait, le levain, le sucre, le sel, la cardamome en poudre, les graine d'anis ainsi que les graines de carvi.
4. bien mélanger afin d'obtenir une pâte lisse.
5. Ajouter la farine complète, le reste de farine fleur, un tasse à la fois en mélangeant bien après chaque addition.
6. Quand la pâte formera une boule approximative, la mettre sur un plan de travail légèrement fariné.
7. Pétrir la pâte pendant 10 minutes (en incorporant le reste de farine/voir remarques) jusqu'à ce qu'elle soit lisse, souple et élastique.

8. Mettre la pâte dans un bol huilé.
9. Couvrir avec un linge (humide) ou un film plastique alimentaire et la laisser gonfler/lever (dans un endroit chaud) jusqu'à ce qu'elle ait doublé de volume, pendant 1 1/2 à 2 heures.
10. Ecrasez-la avec les mains et déposez-la sur un plan de travail fariné.
11. Lui donner la forme désirée (voir remarques).
12. Couvrir les pains/miches avec un linge et laissez lever pendant 45 à 60 minutes (dans un endroit chaud), jusqu'à ce qu'ils aient bien gonflé/levé.
13. Cuire à 220° C (425° F) pendant 30 à 35 minutes, jusqu'à ce que les pains soiten bien dorés et qu'ils sonnent creux.
14. Sortir les pains du four et les laisser refroidir sur une grille.

Remarques:
Lorsque vous pétrissez la pâte, ajouter autant de farine que nécessaire afin qu'elle ne colle plus au plan de travail. La pâte doit être assez humide, mais pas collante.
Vous pouvez façonner un immense pain ou 3 pains normaux (j'ai fait 3 baguettes/voir la méthode en anglais) ou 4 minis pains ou 24 petits pains. Vous pouvez aussi garder une petite quantité de pâte afin de décorer vos pains avec.

Idées de présentation:
Ce pain est fameux avec presque tout (confitures, tartinades sucrées/salées, fromage, viande séchée, ragoûts, soupes/veloutés, etc...). Il est aussi très pratique si vous voulez confectionner des sandwichs ou des bruschette.
Je vous recommande tout particulièrement de le manger avec du pâté, du Brie/Munster/Maroille ou avec mon "Ragoût De Porc Grec Au Coings" (voir ma recette en anglais).

BASEL BREAD - PAIN DE BÂLE

I have just realised that it's been quite a time since I last blogged about a Swiss recipe. Well, I thought that I should remedy that "disastrous" situation without delay and make you discover another facet of our country's rich culinary heritage...

So, dear readers, today, you will be graced with a baked speciality found on Anna's cool blog "Anna's Food" (Sweden) and hailing from the Swiss German part of Switzerland!

"Basel Bread (Basler Brot)" should logically originate from Basel (a canton situated in northwestern Switzerland, close to the German and French borders), as it's name indicates, but after having read an interesting post on the great blog "Lamiacuccina" (Switzerland), it seems that this bread comes from Bern where it is sold in every bakery...

Anyway, it is not really important to know where this bread takes it's roots as it's gorgeousness speaks for itself and makes us forget it's earthboundness or any other geographical notion that could be linked to it's origins! If you've never tasted to such a heavenly loaf, then you have been missing a lot.

Never had I been as proud of making my own bread as the day I baked "Basler Bread" and discovered that I was capable of reproducing a professional looking and tasting bread which would have all the wonderful characteristics of a scrumptious artisan sourdough bread!

With it's exqisitely crispy, firm and fragrant dark crust which gives "Basel Bread" it's typical flavor, this bread could be compared to "St. Galler Bürlibrot" as both share similar particularities (their trademark). It's smooth interior, scattered with biggish pores is so spongy and soft in contrast to it's crust's texture that it sends shivers of pleasure through your whole body...

Believe me, the baker in you will be immediately seduced by such an outstanding homemade bread which seriously casts a shadow over any bakery made sourdough Bread!

~ Basel bread ~
Recipe taken from Jan Hedh's "Bröd" cookbook and adapted by Rosa @ Rosa's Yummy Yums.

Makes two loaves.

Ingredients for the starter dough:
5g Fresh yeast
250g Water, tepid
200g Fine rye flour
50g Sourdough (from rye, see remarks)
Ingredients for the final dough:
15g Fresh yeast
250g Water, tepid
450g Plain white flour (high gluten)
18g Flaky sea salt

Method for the starter dough:
1. Mix the sourdough with the rye flour.
2. Dissolve the yeast in warmish water (no hotter than body temperature) and mix that in too.
3. Work in a mixer for ten minutes at low speed (see remarks if you are making it by hand).
4. Put in a slightly oiled plastic box, cover with a lid and leave to rise for three hours at room temperature.
Method for the final dough:
5. Dissolve the yeast in the water, pour over the starter dough and add flour. Mix well to form a ball.
6. Knead (on low speed, in a machine with the hook attachment or by hand) for ten minutes.
7. Add the salt and work for eight more minutes until the dough is very elastic.
8. Leave the dough to rise in an oiled bowl for two hours or until the dough has doubled in size.

9. Punch it down three times during it's rising (see remarks).
10. Take the dough onto a well floured surface and divide into four parts.
11. Roll into round breads, and put them together (two and two, see pictures).
12. Place on a baking tray covered with baking paper.
13. Leave to rise for an hour (until they have doubled in size).
14. Heat the oven to 250° C (482° F).
15. Spray the oven with lots of water so the oven fills with steam (see remarks) and place the bread inside).
16. After five minutes, lower the temperature to 200°C (400° F).
17. After ten more minutes, open the oven door a little bit and air for a few seconds. Spray with more water. Repeat this twice more during the total baking time - 50 minutes in total, until the crust is darkish brown in color and the loaves are hollow-sounding when tapped underneath.
18. Remove the bread from the oven and let cool on a wire rack.

Remarks:
Click here to learn how to make your own "Sourdough Starter".
This bread can be entirely made by hand.
Beat the sourdough mixture ("Starter Dough") with a large spatula, for 10 minutes.
You can leave the sourdough mixture ("Starter Dough") to rise in the fridge, overnight.
Punching the rising dough gives a better structure to the finished bread. Spraying the oven with water makes the crust crispy.

Serving suggestions:
This bread tastes good with anything! Cheese, dry meat or pate are good accompaniments, but sweet spreads such as jam, honey, peanut butter or Nutella go wonderfully well with it. It could also be used to make "Bruschette"...

Have you ever heard the sweet music that a freshly baked bread makes? No, then click here to see an interesting video...

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~ Pain De Bâle ~
Recette tirée du livre "Bröd" de Jan Hedh's et adaptée par Rosa @ Rosa's Yummy Yums.

Pour 2 pains.

Ingrédients pour la pâte au levain:
5g de Levure fraîche
250g d'Eau, tiède
200g de Farine de seigle fine
50g de Levain liquide (fait à partir de farine de seigle/voir remarques)

Ingrédients pour la pâte finale:
15g de Levure fraîche
250g d'Eau, tiède
450g de Farine fleur/blanche (riche en gluten)
18g de Sel de mer
Méthode pour la pâte au levain:
1. Mélanger le levain avec la farine de seigle.
2. Dissoudre la levure dans l'eau tiède (à température du corps) et incorporer ce mélange au mélange précédant (levain/farine de seigle).
3. Battre ce cette pâte au levain au mixer, à basse vitesse, pendant 10 minutes (voir remarques si vous faites ce pain à la main).
4. Mettre cette pâte dans un bol/un récipient en plastique légèrement huilé, couvrir et laissez-la reposer/lever/gonfler pendant 3 heures, à température ambiante.

Méthode pour la pâte finale:
5. Dissoudre la levure dans l'eau, verser dans la pâte au levain et ajouter la farine. Former une boule.
6. Bien pétrir (à basse vitesse au mixer ou à la main) pendant 10 minutes.
7. Ajouter le sel et pétrir pendant 8 autres minutes jusqu'à ce que la pâte soit très élastique et souple.
8. Mettre la pâte dans un grand bol huilé et laisser lever pendant 2 heures ou jusqu'à ce que la pâte ait doublé de volume.
9. Donner 3x1 coup de poing (à intervals réguliers) durant ce lapse de temps.
10. Mettre la pâte sur une surface farinée et la diviser en 4 parts égales.
11. Former 4 boules et les mettre ensemble (par pair, 2+2/voir photos).
12. Mettre les pains sur une plaque recouverte de papier sulfurisé.

13. Laisser lever pendant 1 heure (jusqu'à ce qu'ils aient doublé de volume).
14. Préchauffer la four à 250° C (482° F) .
15. Vaporiser le four avec beaucoup d'eau afin qu'il soit rempli de vapeur, puis enfourner le pain.
16. Après 5 minutes, baisser la température à 200°C (400° F).
17. Dix minutes plus tard, entre ouvrir la porte du four et vaporiser à nouveau avec de l'eau. Répéter cette opération encore deux fois durant la cuisson du pain (50 minutes en tout) et jusqu'à ce que la croûte soit de couleur brun foncé et que les pains sonnent creux lorsqu'on les tape (en dessous).
18. Sortir les pains du four et les laisser refroidir sur une grille.

Remarques:
Cliquer ici afin d'apprendre comment faire son propre levain.
Ce pain peut être fait à la main.
Battez la pâte au levain à l'aide d'une spatule large, pendant 10 minutes.
Vous pouvez laisser la pâte au levain au frigo afin qu'elle lève/gonfle pendant la nuit.
Les coups de poing (à intervals réguliers) assurent une meilleure texture au pain.
Lorsqu'on vaporise de l'eau à l'intérieur du four, la croûte du pain devient très croustillante.

Idées de présentation:
Ce pain est délicieux avec presque n'importe quoi! Il se marie merveilleusement bien avec du fromage, de la viande séchée, du pâté ou de la confiture, du miel, du beurre d'arachide ainsi qu'avec du Nutella. On peut aussi l'utiliser afin de faire des "Bruschette"...

Avez-vous déjà entendu la douce musique que produit un pain tout juste sorti du four? Non, alors cliquez ici pour voir une vidéo...

WALNUT BREAD - PAIN AUX NOIX

I definitely love making bread. There is something so therapeutic as well as rewarding about it. Not only does it help you release all tensions, get relaxed, brings you joy and happiness, but it also give you the impression of being more alive and anchored in you body. The dough feels so organic as well as real that it puts you feet back on the ground and helps you center yourself. It is a kind of meditation or yoga. And the smell and taste of homebaked bread is so soul-uplifting. A real key to inner harmony...

"All sorrows are less with bread."
Miguel de Cervantes, Don Quixote

Although I cannot imagine living without eating this marvelous staple I nonetheless try to limit my bread consumption (too much starchy food is not good for the health). During the week I rarely eat bread, but when the weekend comes, then you can be sure there there'll be a bread orgy at my place! I always make sure to have fresh bread on the Sunday brunch table and on Fridays or Saturdays we generally eat pizza, gourmet sandwiches, hamburgers or bread and cheese or something of this kind.

Two weeks ago I bought tons of cheese (Tommes du Vigneron, Cantal, Fourme d'Ambert, Chabichou du Poitou, Petit Livarot, Camembert & Cancaillotte) in neighboring France (Ferney-Voltaire). As my favorite way of serving cheese is the traditional Swiss/French way (with bread) and those cheeses deserved to be eaten with a more refined kind of bread, I decided upon making "Walnut Bread". No other nut than the walnut pairs up as perfectly with cheeses that have character.

I chose to adapt one of Beth Hensperger's recipes (California Walnut Bread, page 150) from her great and very useful bread book "The Bread Bible: Beth's 300 Favorite Recipes". That recipe is really interesting as walnut oil is added to the dough, for extra flavor. The original recipe calls for using only unbleached all-purpose flour. As I wanted my bread to be a little healthier and have more flavor I replaced part of the white flour by a little rye and whole wheat flour. This resulted in lovely loaves full of aroma.

That delightful "Walnut Bread" was the perfect accompaniment to my extra "stinky" cheeses. As the dough contains milk and oil it's texture was just like that of toast bread; smooth, soft and fluffy. Taste-wise we were not at all deceived. My bread had lots of oomph and was so fragrant. This "Walnut Bread" is highly satisfying with it's multi-dimensional gusto and exhaliratingly nutty savor. Terrific!

~ Walnut Bread ~
Recipe adapted from Beth Hensperger's "The Bread Bible".

Makes two 20 x 10cm (8 x 4 inches) loaves or two round loaves or two batards or about 20 dinner rolls.

Ingredients for the "Sponge":
2 Tbs Active dry yeast
1/4 Cup (60ml) Warm water (no hotter than 46° C/115° F)
2 Cups (255g) Unbleached all-purpose or bread flour
3 Tbs Runny honey or light brown sugar
2 Cups (480ml) Milk, at room temperature
Ingredients for the "Dough":
1 1/2 Cups (190g) Walnuts
1/2 Cup (105ml) Walnut oil
1 Tbs Sea salt
1 1/4 Cups (160g) Whole wheat Flour
3/4 Cup (100g) Rye flour
1 Cup (128g) Unbleached all-purpose or bread flour

Méthod for the "Sponge":
1. In the bowl of a heavy-duty mixer (using the paddle attachment), whisk together the yeast, water, flour, honey or sugar and milk. Beat hard until smooth and creamy. Cover loosely with plastic wrap or a towel and let rest in a warm spot (room temperature) for about 1 hour, or until bubbly.
2. Meanwhile, preheat the oven to 180° C (350° F). Spread the walnuts evenly on a baking sheet and roast them until lightly toasted, about 8 minutes. Let the walnuts cool and then chop them coarsely.
3. Add the oil, salt and 1 Cup (128g) of the flour to the sponge. Start mixing (using the hook attachment). Add the walnuts and the remaining flour 1/2 cup (60g) at a time until a soft shaggy dough is formed (it should clear the sides of the bowl).
4. Machine knead the dough for about 5 minutes or until the dough is moist, smooth, springy and passes the window-pane test. Add a little flour (1 Tbs)during the process if it's too sticky.
5. Transfer the dough to a greased deep container/bowl and turn once to coat the top. Cover with plastic wrap or a humid towel. Let rise at room temperature until doubled in bulk, about 1 1/2 to 2 hours.
6. Gently turn the dough out onto the work surface and divide into 2 equal portions (or in 20 portions). Shape into round, batard or standard loaves (or shape into 20 little rolls). Place on a greased or parchment lined baking sheet or in greased loaf pans. Cover loosely with plastic wrap or a humid towel. Let rise at room temperature until double in size, about 45 minutes.
7. Preheat the oven to 190° C (375° F) twenty minutes before baking.
8. Bake the loaves on the centre rack of the preheated oven for about 35 to 40 minutes, or until brown and hollow sounding when tapped. Let cool on a rack.

Remarks:
You can replace the walnuts by any other nut of your choice. In that case use an oil in relation to the nuts you've chosen (hazelnuts = hazelnut oil).
If you want to make a white bread version, then replace the rye and whole wheat by unbleached all-purpose flour.
This bread can also be made without using a mixer. Use a sturdy wooden spoon instead and knead by hand.

Serving suggestions:
Eat this bread with cheese or make sandwiches (Pastrami, Mortadella, chicken salad, etc...) with it.

~~~~~~~~~~~~~~~~~~~~~~

~ Pain Aux Noix ~
Recette adaptée de Beth Hensperger "The Bread Bible".

Pour 2 pains rectangulaires de 20 x 10cm ou 2 pains ronds ou 2 bâtards ou 20 petits pains.

Ingrédients pour le "Poolish":
2 CS de Levure sèche
60ml d'Eau tiède (pas au dessus de 46° C)
255g de Farine blanche
3 CS de Miel liquide ou de sucre brun
480ml de Lait entier, à température ambiante
Ingrédients pour la "Pâte":
185g de Noix de Grenoble
105ml d'Huile de noix
1 Cs de Sel de mer
160g de Farine complète
100g de Farine de seigle
128g de Farine blanche

Méthode pour le "Poolish":
1. Dans le bol d'un mixer/batteur (utiliser le batteur plat), battre ensemble la levure, l'eau, la farine, le miel ou le sucre et le lait afin d'obtenir une mélange visqueux, crémeux et homogène. Couvrir avec du film plastique ou un linge humide (sans les alisser toucher le mélange) et faire lever à température ambiante pendant 1 heure ou jusqu'à ce que le mélange soit mousseux.
2. Pendant ce temps, préchauffer le four à 180° C. Mettre les noix sure une plaque recouverte de papier sulfurisé et les faire griller pendant environ 8 minutes. Faire refroidir les noix et les hacher grossièrement.
3. Ajouter l'huile, le sel et 128g de farine au poolish. Avec le batteur (+ crochet), commencer à pétrir. Ajouter les noix et la farine restante par petites quantités (60g à la fois) afin d'obtenir une pâte molle qui ne colle pas aux bords du bol.
4. Pétrir au batteur pendant 5 minutes ou jusqu'à ce que la pâte soit humide, douce et, élastique.

5. Transférer la pâte dans un bol huilé et faire tourner la pâte afin que l'huile la recouvre. Couvrir avec un film plastique ou un linge hunide. Faire lever à température ambiante pendant environ 1 1/2 à 2 heures ou jusqu'à ce que le pain ait doublé de volume.
6. Mettre la pâte sur le plan de travail et la diviser en deux parts égales (ou en 20 portions). Former en un pain ronds, bâtards ou en pains rectangtulaires (ou faire 20 petites boules rondes). Recouvrir la plaque avec du papier sulfurisé et placer les pains sur la plaque. Couvrir avec du film plastique ou un linge humide. Laisser lever à température ambiante jusqu'à ce que les pains aient doublé de volume, pendant environ 45 minutes.
7. Préchauffer le four à 190° C au moins 20 minutes avant d'enfourner les pains.
8. Cuire les pains au centre du four pendant 35 à 40 minutes, ou jusqu'à ce qu'ils soient dorés et sonnent creux. Laisser refroidir complètement sur une grille.

Remarques:
Vous pouvez remplacer les noix de Grenoble par les noix de votre choix. Dans ce cas vous devez utiliser une huile fabriquée avec les même noix que vous avez utilisé (par ex. noisettes = huile de noisette).
Si vous voulez confectionner un pain complètement blanc, alors remplacez la farine de seigle et la farine complète par la même quantité de farine blanche.
Ce pain peut aussi être confectionné sans l'aide d'un mixer. Il vous faudra utiliser une cuillère en bois bien solide et pétrir la pâte à la main.

Idées de présentation:
Ce pain est délicieux avec du bon fromage ou lorsqu'il est utilisé pour faire des sandwiches (pastrami, mortadelle, salade de poulet, etc...).