Walnut-Sage Bread
October, 2004

Serves 10 / A simple, savory bread with a cakelike texture that’s great with dinner—or for sandwiches made with Thanksgiving leftovers.




1-1/2 cups all-purpose flour

1-1/2 cups whole-wheat flour

2 teaspoons salt

2 teaspoons yeast

1/4 cup extra-virgin olive oil

1-1/4 cups warm water (110°F)

1 cup chopped walnuts

1/3 cup finely chopped fresh sage



1. In a large mixing bowl, stir together flours, salt, and yeast. Whisk together oil and water; add to dry ingredients. Stir until dough comes together. Add walnuts and sage. Knead in mixer with a dough hook or by hand for 5–8 minutes. Dough will be slightly sticky; if too wet, add 1 tablespoon flour at a time.

2. Gently pat dough into a rectangle on a floured board. Shape into a log by folding in half lengthwise. Cover with a tea towel; let rest for 30 minutes

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3. Roll dough again into a rectangle, then into a loaf shape by folding both long sides toward the middle, forming a seam. Place in an oiled 9x5-inch bread pan (turn once to coat), seam side down, tucking ends under. Cover loosely with a tea towel or plastic wrap. Let rise in a warm place for 1 hour, or until doubled.

4. Preheat oven to 400°F. Fill a cast-iron skillet or baking pan with ice cubes and place on lowest oven rack. (This method creates steam in the oven, essential for great crusts.) Place bread on middle oven rack. Bake 30–35 minutes, until an instant thermometer inserted reads close to 200°F. Cool completely on a rack before slicing or wrapping in foil to freeze.



PER SERVING: 256 cal, 46% fat cal, 13g fat, 2g sat fat, 0mg chol, 6g protein, 30g carb, 4g fiber, 430mg sodium