1. Dissolve the yeast in the water, when
dissolved stir in a cup of flour. This can be done a day or so
ahead of making the dough. The storage will have an effect on
the flavour. Using less yeast and allowing time for the flour
to start will improve the flavour. This is called the sponge.
2. In a bowl add the 2 1/2 cups of flour,
salt and crushed walnuts. You can crush the walnuts with a
rolling pin, or the flat side of a large knife. Stir ingredients
together, then add the flour and water sponge.
Mix all together and knead until smooth
and slightly sticky. Adjust with water or flour to get the dough
how you like it. A wet dough tends to rise better.
3. Put the dough in the bowl to one
side to allow the first rise. The longer you allow the rise
to take, the better the loaves will be. So rising in a cool place
is recommended.
4. After the dough has risen to at
least double in size, punch it down and allow to rise again.
5. When the dough has risen for the
second time, punch it down and split into two. Make each of the
two dough lumps into balls and rest on a floured surface to allow
the final rise, in a warm room, this will take about an hour.
5. When the dough is close to double inside put in an oven at
375 F. Spray water in the oven after the loaves are inside and
bake for 25 to 35 minutes until the loaves start to brown and
sound hollow when tapped.
Cool the loaves on a rack for about an hour before
slicing.