In the ‘Energy Boost’ episode of The Urban Vegetarian, food nerd host Desiree Nielsen shows us breakfast, lunch, dessert, and dinner options to help keep you energized all day. The day wouldn’t be complete without baking, and for boosting energy, Desiree has only rule: no white sugar! In this recipe, she makes her best ever toasted walnut bread, using walnut oil instead of olive oil for an extra burst of flavour!
4 small loaves
Ingredients:
¼ cup (60 ml) warm water
3 tablespoons (30 ml) maple syrup
2 teaspoons (10 ml) dried yeast
2 ½ cups (590 ml) all-purpose flour
2 ½ cups (590 ml) whole wheat flour
2 teaspoons (10 ml) salt
2 tablespoons (30 ml) walnut oil, plus more as needed
1 ½ cups (350 ml) buttermilk, plus more for brushing
2 cups (470 ml) walnut halves, toasted and chopped
Method:
In a small bowl, combine water, maple syrup, and yeast. Stir and set aside to proof for 10 minutes, until foamy.
In a medium bowl, make a ‘dry mix’ by combining white flour, whole wheat flour, and salt, and stirring to combine.
When the yeast is foamy, finish the ‘wet mix’ by adding walnut oil and buttermilk to the mixture and stirring to combine.
Make a well in the center of the dry mix and pour the wet mix into the well. Mix with hand or stir with a wooden spoon until a dough has formed.
Sprinkle flour on a clean counter or work surface.
Turn the dough out onto the counter and knead 4-5 minutes, until it’s elastic-y.
Pour a bit more 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 for 1-2 hours, until doubled in size.
Once the dough has doubled, punch down into the center to remove air bubbles.
Turn dough onto counter, add the toasted walnuts and knead, incorporating the nuts completely.
Cut dough into quarters and fit into small loaf pans.
Cover with tea towel and set aside to rise.
Preheat oven to 350 F (180 C).
Brush with buttermilk and score with knife.
Bake for 20-30 minutes until golden.
Enjoy!
