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Directions
Preparing the Yeast
Put a cup of lukewarm water in a warmed mixing bowl. Dissolve a tablespoonful of
Demerara sugar in it, and sprinkle the yeast over the top. Leave until the yeast has
proved (i.e. turned foamy), which should take about five or ten minutes.
Grinding the Walnuts
Grind the walnuts in a food processor or blender. They do not have to be sifted, since
a few chunky bits are okay.
Making the Dough
Add a quarter cup of wholewheat flour and a half a cup of white flour to the yeast, and beat
them in.
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Add the salt, oil, and egg, and stir them well in. Stir in the ground walnuts.
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Add the rest of the wholewheat and white flour one cupful at a time, mixing it in well
until all the flour has been incorporated into the dough. The end result should be
a stiff dough with a firm, reasonably dry surface. It should not be sticky.
If it is, then add a little more flour.
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Kneading the Dough
Form the dough into a large round ball, and put it on a clean flat surface (such as a kitchen
counter) that has been dusted with flour. Press the heels of both hands into the dough,
and push firmly down in a direction slightly away from you. Pull the dough up over
itself, and repeat the process. Occasionally give the dough a half turn, so that it
gets well pummelled in all directions. Do this for at least five minutes.
Preparing the Baking Tin
Grease a 9"x5"x3" loaf pan. (If you do not have a pan of exactly these dimensions, use
something with an equivalent volume.) Sprinkle the cornmeal into the bottom of the pan,
and shake it a bit up the sides.
Leave the Dough to Rise
Shape the dough into a rough oblong shape, and put it in the loaf pan.
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Put a dish towel on top so that it doesn't get dusty.
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Place the bread dough in a warm place for a couple of hours until it has risen to at least
double the bulk.
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Finishing Touches
Brush the top with beaten egg. If you wish, sprinkle a few ground walnuts on top.
Baking
Bake at 375°F for thirty to thirty-five minutes until the crust is a rich golden brown.
Remove from the oven, and cool on a wire rack while still in the tin.
Makes one loaf.
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