Walnut Bread and King Arthur Flour Giveaway

I am back with a recipe and another giveaway to celebrate three years of blogging! While I originally said I’d be doing a week of giveaways, I decided to spread them out over the month of May…because a month of celebrating is much more fun, don’t you think?

Have I ever told you about my long and somewhat complicated relationship with bread? I’m pretty sure you’d start snoozing if I shared all the sordid details so here are the highlights:

When I was in high school, I was obsessed with bread. I loved it more than any other food and couldn’t go a day without it. Bagels were particularly adored…I spent countless hours walking the streets of NYC in search of the perfect bagel.

I set out on a quest to learn how to make all kinds of homemade bread. I bought books. I took classes. I baked- and ate- a lot of bread over the next few years.

But then- gasp!- I was diagnosed with multiple food sensitivities, and wheat and yeast were at the top of the list. A direct result of overconsumption of said obsession? Probably. In any case, I had to give up my beloved bread, at least for a while.

I went for a year or so without a single bagel, slice of pizza, or any other type of yeasty deliciousness. And then when the food sensitivities were cleared up and I was finally able to eat bread again, I made the decision to only do so on a very limited basis, because I decided I felt better when I only ate small amounts of gluten and starchy carbohydrates.

I haven’t baked bread on a regular basis in ages, but bread and I are now slowly getting to know each other again. I am finding that bread and I get along just fine as long as I don’t go overboard, so I am re-learning how to make it. Earlier this week, I baked up this Walnut Bread.

walnut bread

The bread, which I adapted just a bit from the King Arthur Flour website, is simple to prepare, and I love the tip about taking the internal temperature to ensure that it’s done. When you do this, you guarantee that the center of your loaf isn’t still basically raw…this has happened to me a few times when I’ve baked homemade bread, and is a real disappointment.

I love the flavors of the honey and the toasted walnuts in this bread, and in my opinion, it has a wonderful texture. It slices beautifully, which makes it perfect for sandwiches; for breakfast, I’ve been toasting thin slices and piling on some cottage cheese…delicious!

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I’ve been a big fan of King Arthur Flour for ages and when I asked the folks over there if they’d like to sponsor a giveaway in honor of my blog’s birthday, they generously agreed. They put together the following fantastic package that’s going to make one of you very happy:

Five Pound Bag of King Arthur Premium 100% Whole Wheat Flour
Five Pound Bag of King Arthur White Whole Wheat Flour
One Pound of King Arthur Flour Whole Flax Seed
One 8 1/2 x 4 1/2 Loaf Pan
The King Arthur Flour Whole Grain Baking Cookbook

Official Rules: No purchase necessary. Open to US residents over 18 years of age only. This giveaway will end on Monday May 21st 2012 at 11:59 pm EST. One winner with a valid entry will be selected at random using random.org. Winner will be notified by email and will have 48 hours to claim their prize or another winner will be selected.

To enter, please leave a comment below (this is your mandatory first entry).

For additional entries (please leave additional comments for each)

Follow King Arthur Flour on Twitter
Like King Arthur Flour on Facebook

Thank you and good luck!

Toasted Walnut Bread

Servings: 2 loaves

Ingredients

  • *1 1/2 cups warm water
  • *1 tablespoon active dry yeast
  • *1/2 cup honey I used a local dark wildflower honey
  • *1/4 cup walnut or olive oil I used roasted walnut oil
  • *1 1/2 teaspoons salt I used fine sea salt
  • *6 cups approx. King Arthur Unbleached All-Purpose Flour (I used 3 cups of King Arthur White Whole Wheat Flour plus 2 1/2 cups King Arthur Bread Flour instead)
  • *8 oz. walnut pieces toasted over medium-high heat in a skillet until lightly browned (watch that they don't burn

Instructions

  • 1. Dissolve the yeast in the water. Add 1/2 cup of all-purpose flour (or white whole wheat flour) and let sit for 10 minutes to give the yeast a chance to "get going" (I added a teaspoon of honey to this, as well). Stir in (the rest of) the honey, the oil, and the salt. Add the flour, a cup at a time, until the dough has formed a shaggy mass (I mixed everything up in my Kitchen Aid stand mixer, with the dough hook attachment).
  • 2. Turn the dough out onto a lightly floured counter. Knead the dough, adding flour as necessary, to form a smooth and satiny ball. Put the dough into a bowl and drizzle with an additional tablespoon of oil; turn the dough to coat it with the oil. Cover the bowl with plastic wrap or a damp towel and let the dough rise until it has doubled in bulk; this will take about 1 1/2 hours.
  • 3. Gently deflate the dough and knead in the walnuts. Divide the dough in half and form each half into a ball. Place on a cookie sheet that has been oiled and sprinkled with cornmeal or semolina flour. Cover the loaves with damp towels and let rise until swollen. This will take 30-45 minutes.
  • 4. Preheat the oven to 350°F. Be sure that the oven temperature is correct; the loaves will burn if the oven is too hot. Sprinkle flour on top of the loaves, and use a serrated knife to slash a cross in the top of each loaf about 1" deep.
  • 5. Bake the loaves for 35-45 minutes, until they are well browned and sound hollow when thumped on the bottom; their internal temperature will measure 190°F on an instant-read thermometer. Put the loaves on a rack to cool, and let sit for at least 20 minutes before cutting.

155 thoughts on “Walnut Bread and King Arthur Flour Giveaway”

  1. What an amazingly beautiful bread! All those air bubbles are proof of what lively dough you created. I’m also a huge fan of King Arthur flours, especially the white wheat.

  2. mmm…That bread looks delicious! I’ve never baked a loaf from scratch–but this might motivate me!

  3. I wonder what this bread would be like with black walnuts (but the problem there is getting them out of the shell!).

  4. This bread sounds fantastic! I try not to eat too much wheat/gluten, but a loaf of homemade bread is irresistible!

  5. I, too, am trying to get back into bread baking. I’ve had both positive and negative results and now that I am making ricotta cheese more regularly, I want to use the whey in bread. The walnut bread looks yummy.

  6. Beautiful post! I wish a seasoned blogger such as yourself would write about how to do a giveaway…I came home loaded with swag from Camp Blogaway.

  7. I have developed a sensitivity to wheat over the years but do not cut it out completely. I do well at times and bad at other times. I’m not sure how I could totally live without bread. This one looks fantastic!

  8. This bread sounds fantastic! I’m pinning to make when I have some walnuts in the house. Yum!

  9. I have never heard of walnut bread. I wonder if pecans could be subbed for a yummy loaf.
    I love KAF!!

  10. Hi!
    I love your blog! I love the way you tell stories to end them with a recipe. I often do bread, different sorts of bread. It’s so much better when it is home made. And I love the feeling when making my own bread… I will try to do this walnut bread. I hope it will be good even if it’s not made with King Arthur flour (I’ve never seen it in my country). I will let it know!
    Looking forward to read your new posts… Good luck.

  11. What a crazy bread experience! I, on the other hand, have never been able to bring myself to bake any type of yeast bread. I love to eat it, but not so much bake it. Yours looks sooo delish though!

    ps. I missed the part about the giveaway and didn’t realize there was one until I read the comment above mine. Bonus!! :-)

  12. oh, walnut bread sounds delish! and I am pregnant and have been craving some warm delicious bread :)

  13. This bread looks incredible! This summer I really want to try making more things from scratch, especially bread – I think I may have to give this one a shot!

  14. I love King Arthur Flour. I have their whole grains baking cookbook and use it at least once a week. My favorite recipe is the orange cranberry peacan bread.

  15. I have been baking all my own bread since new years and am loving it. It is always fun to try new recipes, although there have been a few times it was a “flop” and we went without bread!

  16. Bread is my favorite comfort food and I’ve been baking bread since I was a young girl. I’ve been using King Arthur Flour for a few years now and would love to win more of their products, especially the cookbook! Cool! Also, I’ll be trying that walnut bread recipe! =) Thanks!

  17. If you dont mind me asking, what were your symptoms? I feel like the same thing is happening to me. Also, when I was younger, I was allergic to wheat so maybe that allergy is showing up again

  18. I love baking my own bread! There is just nothing like kneading away on some dough then reaping the benefits once the fresh, moist loaf comes out of the oven!

  19. Many of my bread recipes are from KAF’s website, too! I am already following King Arthur Flour on Twitter (awarner).

  20. Pick Me!
    I love bread!
    I love flour!
    I love King Arthur!
    Heck, I used to go to the King’s store when I lived in Hanover, NH.
    I think that proves I should be the winner.

    But, I’ll be happy for whomever is so lucky to win. Good luck to all of us. Whatever happens, keep on baking, for you know that a person who bakes is a happy person!

  21. Oh I share that love of bread too and have passed it on to my family! I will be trying this recipe this weekend.

  22. I also love King Arthur Flour, and am grateful for the opportunity to win some awesome products! Thank you!!

  23. I absolutely LOVE King Arthur Flour! It makes such delicious cookies my husband and brother-in-law devour in minutes! :)

  24. I fell in love with bread and its infinite possibilities when I visited Europe in my teens – before then, I’d only eaten white bread and biscuits. What an awakening!

  25. I just found your blog–looking for healthy recipes for my family. I can’t wait to dig in and read all of your archives! I love King Arthur Flour too!

  26. I’ve been making bread for years and years. I’m a days of the week lady and Fridays I bake. Always a yeast bread, something special for Saturday breakfast, a cake or pie, and cookies. I don’t bake much the rest of the week unless it’s a quick bread to go with a meal like popovers or something. I also love King Arthur products. You just can’t go wrong with their flours and they have the flours listed above in organic. If you go to their site you will find wonderful ingredients like a sourdough that has been bubbling away for 200 years now. They also have the best cinnamon you can buy.

  27. I love baking bread. I bake at least 3 loaves a week (some gluten-free but mostly whole wheat) for our family of seven. I don’t have a walnut bread in our reperatoire so this one is definitely going to in my oven this week. It looks amazing! Thanks for the recipe and the chance to win. Be well!

  28. I too am in love with bread. The sight of a freshly baked loaf makEs me all warm & fuzzy inside

  29. What a fantastic package. Thank you so much for the incredible giveaway :)

    Renee
    fattybumpkins at yahoo dot com

  30. I <3 King Arthur Flour, but I've never made bread with it before. Would love to be inspired by this cookbook :)

  31. Your scrumptious walnut bread is bringing back memories of a rustic loaf with walnuts and cranberries that I would toast and slather with cream cheese. A most delicious idea!

  32. Love KAF. Convinced my husband to take me there last year. We had, or at least I had, an awesome time.

  33. Making bread scares me but your approach makes me realize I should at least attempt it…plus your recipes make me crave them….thank you in many ways

  34. I LOVE King Arthur Flour! I now exclusively use their products for my baking. Thanks for the chance at a great giveaway!

  35. What a beautiful loaf, I love baking bread. Keeping your recipe for the next loaf I make. I followed KA on twitter and btw it’s the only flour I use, it’s the best.

  36. Nice that you’re spreading out the give aways! I continue to be baffled about why bread scares people so. It’s so hard for me to understand because I was baking bread with my grandmother at a very young age. I’ve ramped up over the last few months baking bread almost every week, not just for dinner parties.

    Pretty loaf there too.

  37. Love KA flour — bought my bannetons and couche through them many years ago. Also love their pain au chocolat sticks.

  38. I’ve been using King Arthur flour exclusively for baking bread since I started two years ago (I’m a 22 yr old college student). I would love some extra ingredients (college student budget and all)!

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