MAKES 1 LOAF (10 SERVINGS)
Start to finish: 14 hours, 20 minutes active
1/2 cup (50 grams) coarsely chopped walnuts 2 cups (266 grams) bread flour 1 cup (133 grams) whole-wheat flour 1
2 cups (266 grams) bread flour
1 cup (133 grams) whole-wheat flour
11/4 teaspoons (8 grams) table salt
3/4 teaspoon (2 grams) instant or rapid-rise yeast 2 tablespoons (6 grams) chopped rosemary 1 Additional flour, wheat bran or cornmeal, for dusting
2 tablespoons (6 grams) chopped rosemary
11/3 cups (350 grams) cool water (55 to 65 degrees)
Additional flour, wheat bran or cornmeal, for dusting
Place the walnuts in a shallow baking dish, then place in the oven on the middle shelf to toast 10 to 12 minutes. Set aside to cool.
Once the nuts are cooled, in a medium bowl stir them together with both flours, the salt, yeast and rosemary. Add the water and stir briefly with a wooden spoon or your hands, just until the dough is barely mixed, about 30 seconds. The dough should be quite wet and tacky. If it is not, add 1 to 2 tablespoons more water. Cover the bowl and let it rise at room temperature for 12 to 18 hours, or until it is more than double in bulk.
After the dough has risen, generously sprinkle a work surface with flour and gently, with the help of a plastic bench scraper, scoop out the dough onto the counter.
Working very quickly, with floured hands, fold the dough inward to the center on all sides to form a seam. Turn the dough over to form a round with the seam on the bottom. Generously sprinkle a clean kitchen towel towel with flour. Lay the towel flat on the counter and set the dough on top, seam down. Sprinkle the top of the dough lightly with flour and loosely fold the ends of towel over the dough.
Let the dough rise in a warm place for 1 to 2 hours, or until almost doubled in bulk. You will know it is ready when you poke the dough and it holds your imprint. If the dough bounces back, it is not ready.
About 30 minutes before you think the dough is ready, heat the oven to 475 degrees. Put a rack in the lower third of the oven, and place a covered 41/2- to 51/2-quart casserole dish in the oven to heat.
When the dough has risen, carefully remove the casserole dish from the oven and remove the lid. With the aid of the tea towel, flip the dough gently, seam side up, into the casserole, put the lid on the casserole and return it to the oven. Bake for 30 minutes. Carefully remove the lid and bake until the bread has browned nicely, another 15 to 30 minutes.
Remove the casserole dish from the oven and use a spatula or dish towel to carefully transfer the bread to a rack to cool completely before slicing.
Nutrition information per serving: 180 calories; 40 calories from fat (22 percent of total calories); 5 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 30 g carbohydrate; 3 g fiber; 0 g sugar; 6 g protein; 290 mg sodium.
Sara Moulton, AP