• Portie: 4 personen
  • Kooktijd: 20 minuten
  • Bekeken: 871 x



  1. Preheat the oven to 400 degrees
  2. Place the walnuts on a baking sheet, roasting until fragrant and golden brown, about eight minutes
  3. Cool
  4. In a bowl, dissolve the yeast in the water
  5. Allow to proof for three minutes
  6. Stir the sponge, honey and oil into the water, breaking the sponge up using your hands or a spoon
  7. Add 2 3/4 cups of the flour and salt and mix, scraping and folding until the dough gathers into a single mass
  8. Knead, in the bowl, until the dough becomes soft and only slightly sticky, using the additional flour gradually as necessary
  9. Turn the dough out onto a lightly floured surface, and knead the nuts into the dough until they are evenly distributed
  10. Place the dough in a lightly oiled bowl, cover with plastic wrap and refrigerate overnight
  11. Halve the dough and shape each piece into a ball and place on a flour-dusted kitchen towel
  12. Cover with plastic wrap and allow to rise in a draft-free location for two hours
  13. Sprinkle a baking sheet generously with cornmeal
  14. Gently press one of the dough balls down on a lightly floured surface and then reshape into a ball
  15. Do the same with the other risen ball
  16. Place both balls, with the seams on the bottom, on the baking sheet, cover with plastic wrap and allow to rise until doubled, in a draft-free location
  17. This should take 2-3 hours
  18. Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425
  19. Place a baking pan with decent sides on the bottom shelf
  20. Boil two cups of water
  21. Using a razor blade, make an 'X' in the top of each of the loaves
  22. Pour the boiling water into the baking pan
  23. With a quick jerk, slide the loaves off the sheet and onto the stone
  24. Bake for 30-35 minutes until the loaves are hollow sounding when tapped on the bottom
  25. When done, cool on a rack

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