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3 tablespoons (30 milliliters) maple syrup
1/4 cups (60 milliliters) warm water
1 1/2 cups (360 milliliters) buttermilk
2 teaspoon (10 milliliters) dried yeast
2 1/2 cups (600 milliliters) all-purpose flour
2 1/2 cups (600 milliliters) whole wheat flour
2 teaspoons (10 milliliters) salt
2 tablespoons (30 milliliters) walnut oil
2 cups (480 milliliters) walnut halves, toasted and chopped
Extra walnut oil, for greasing
Extra buttermilk, for milk wash
Preheat oven to 350F (180C)
Toast chopped walnuts in the oven.
In a little bowl, add water, maple syrup and yeast. Stir. Set aside to proof for ten minutes.
Add whole wheat flour, white flour and salt to bowl and stir to combine.
Make a well in the centre of the flour.
Add walnut oil and buttermilk to yeast bowl and mix together.
Pour liquids into well of flour and mix well.
Sprinkle flour on a clean counter or work surface.
Turn dough out onto counter and knead until it’s elastic-y.
Pour walnut oil into bowl and wipe around sides to coat. Put kneaded bread in bowl, cover with a tea towel, and set aside to rise.
Once doubled in size, punch the dough in the centre to remove air bubbles. Turn dough onto counter and knead, incorporating toasted walnuts.
Cut dough into quarters and fit into small loaf pans.
Cover with tea towel and set aside to rise.
Brush with buttermilk and score with knife. Bake in oven 20-30 minutes until golden.
Quick and easy
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