Whole wheat walnut bread

After reading through The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread by Peter Reinhart, I feel more confident about baking bread at home without getting scared about the result. It's a wonderful book that explains all the basics of bread baking technique. It encouraged me to create my own favorite bread recipes, and this is one of them. It has a wonderfully moist, chewy and nutty flavor. I brought it to a potluck and everyone loved it. For my next attempt, I'm thinking of baking bread using homemade yeast.

I found out that today is World Bread Day, an event created by UIB International Union of Bakers and Bakers-Confectioners. I decide to send this post to take part in this event, hosted by Zorra of 1x Umruhren Bite

Recipe by vanpham -- chop chop a to z
2 loaves

3 cups whole wheat flour (*)
2 tbsp brown sugar
1 1/4 tsp salt
1 tbsp active dry yeast
3/4 cup water
1/2 cup milk (room temperature)
1 large egg, beaten
2 tbsp shortening, room temperature
1 cup toasted walnut, crushed

• (*) I used King Arthur brand
  

Method:

1) Heat 3/4 cup water to 105°F~115°F (Do not exceed 115° or the yeast will die). Sprinkle active dry yeast on the surface of warm water in a large mixing bowl (or in the bowl of an electric mixer). Let stand until the yeast is dissolved, about 5 minutes. You will see a froth form on the top of it, and you can also smell the yeast.

2) In a separate bowl, stir together flour, sugar, salt.

3) Gradually stir (or mix on low speed with the paddle attachment) flour mixture into the yeast bowl. Add the beaten eggs, shortening, and milk.

4) Sprinkle flour on the counter and transfer the dough to the counter. Knead (or mix on medium speed with the dough hook) for about 5 minutes, or until the dough is smooth and only slightly tacky, but not sticky. It should have a soft, pliable quality, not stiff and resistant. If it is too stiff, knead (or mix) in small amount of water until it softens; if the dough seems too sticky, sprinkle in small amounts of flour as needed.

• Kneading yeast dough by hand: On a floured counter, fold the dough over toward you, then press it away from you with the floured heel of your hand, then give it a quarter turn, fold it, and press away again.
• To test, slowly and gently stretch a small piece of dough, turning it in a circular motion as you pull so that it stretches evenly. The dough should hole together without tearing until it forms a sheer membrane, thin enough to let light come through.
  

5) Lightly oil a large bowl and transfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with plastic wrap.

6) Ferment at room temperature for about 2 hours, or until the dough doubles in size. Punch down the dough for degas, fold the edges of dough to the center.

7) Transfer the dough to the counter and divide it in half for 2 loaves. Add the walnut pieces and knead (or mix) for another 2 minutes, or until they are evenly distributed. Form each half into a round loaf. Place on the greased baking sheet.

8) Cover loosely with oiled plastic wrap and let rise in a warm place until double in bulk, about 45 minutes. Use a paring knife to slash a cross in the top of each loaf about 1" deep.

9) Preheat the oven to 350°F (180℃). Bake 35 minutes or until the crust is deep golden brown and the bottom sounds hollow when tapped.
Remove the loaves to a rack. Cool completely before slicing.