Bread Basket
Almond and Thyme Wheat Bread
Makes 1 (10x5-inch) loaf
1½ cups warm water (105° to 115°)
3 tablespoons dry active yeast
3 tablespoons honey
1 teaspoon lemon juice
¼ cup olive oil
2 teaspoons salt
2 cups whole-wheat flour, divided
2 cups all-purpose flour, divided
1 cup finely chopped toasted almonds
3 tablespoons chopped fresh thyme
1 large egg, beaten
Walnut Butter (recipe follows)
1. Preheat oven to 400°. Spray a 10x5-inch loaf pan with cooking spray.
2. In a large bowl, combine 1½ cups warm water, yeast, honey, lemon juice, olive oil, and salt. Let mixture stand until bubbly, about 5 minutes.
3. Add 1 cup whole-wheat flour, 1 cup all-purpose flour, almonds, and thyme; stir to combine. Let mixture stand for 5 minutes.
4. Add remaining 1 cup each whole-wheat and all-purpose flours, a little at a time, until mixture forms a soft dough.
5. Turn dough onto a lightly floured surface, and knead for about 8 minutes.
6. Place dough in prepared pan, cover loosely with plastic wrap, and let rest in a warm (80°) place for 20 minutes.
7. Using a pastry brush, coat dough with beaten egg. Bake for 20 to 25 minutes, or until dark golden brown. Let cool in pan for 15 minutes; remove to a wire rack to let cool completely. Wrap tightly with plastic wrap, and store at room temperature for up to 5 days. Serve with Walnut Butter.
Walnut Butter
Makes 1 cup
½ cup toasted walnuts
1 cup unsalted butter
1 tablespoon port wine reduction*
In the work bowl of a food processor, pulse walnuts until finely ground. Continue to pulse until ground walnuts come together. Add butter and wine reduction; pulse until smooth. Refrigerate in an airtight container for up to 1 week.
*To make your own reduction, cook 1 cup port wine over medium-low heat, stirring occasionally, until wine is reduced by at least half. Refrigerate remaining reduction in an airtight container for up to 1 week.
Fig, Walnut, and Rosemary Muffins
Makes 18
Streusel:
¼ cup packed light brown sugar
¼ cup granulated sugar
¾ cup all-purpose flour
½ teaspoon
