Shallot-Walnut Herb Bread
This flavorful loaf is perfect with a cheese plate, fruit, and paté. The excellent fiber comes from whole-wheat flour, shallot, and walnuts. The fresh sage and thyme add color and flavor but not a great deal of fiber.
INGREDIENTS | SERVES 8
- 1 packet yeast
- 3 tablespoons maple syrup
- 1⅓ cups warm water
- 3 tablespoons walnut oil
- 1 teaspoon salt
- ¼ teaspoon baking powder
- 1¾ cups all-purpose flour
- 1¾ cups whole-wheat flour
- 1 shallot, minced
- ½ cup chopped walnuts
- 1 tablespoon minced fresh sage
- 1 tablespoon minced fresh thyme
Combine yeast, ½ teaspoon maple syrup, and ⅓ cup water in a bowl. Let sit for 5 minutes.
In a mixing bowl combine remaining water, walnut oil, remaining maple syrup, salt, and baking powder. Mix in the all-purpose flour, then the yeast mixture with an electric mixer. Add the whole-wheat flour, shallot, walnuts, and herbs. Knead with a dough hook for 10 minutes.
Turn dough into an oiled bowl. Cover and let rise for 1 to 2 hours until doubled in bulk in a warm place.
Punch down dough, then shape into a cylinder and place in an oiled loaf pan. Cover and let rise in a warm place for 90 minutes until doubled in size.
Preheat oven to 350°F. Uncover bread and bake for 40 minutes.
PER SERVING: Calories: 307 | Fat: 11 g | Protein: 8 g | Sodium: 294 mg | Fiber: 5 g | Carbohydrate: 47 g
The Ins and Outs of Walnut Oil
Walnut oil is best used in cold dishes, since heating this oil can produce a bitter taste and destroy the beneficial antioxidants. Walnut oil can be more expensive than other oils, but it is a great source of the inflammation-busting omega-3 fatty acids.
