Steps

• I prepared the whole wheat walnut bread with the stand mixer, but if you don’t have one, you can easily make the dough by hand.

  I love kneading, but when I’m in a hurry, I use the mixer.

  If you don’t have one, you’ll need a bowl or board for kneading, a scale to measure ingredients, and a fork to mix.

  Nothing else, our hands will do the rest.

  Pour the warm water into a bowl, and dissolve the yeast, sugar, and oil in it.

  At this point, start adding the chopped walnuts and flour.

  Slowly add the dry ingredients, and when you’ve mixed about 500 grams of flour, add the salt, which should be added last.

  This way, it won’t interfere with the yeast and sugar that are already starting to interact.

  Once finished with the flour, the dough will remain very hydrated.

  Especially if you’re working by hand, don’t be afraid if it still tends to stick a little to your fingers.

  Dust your hands with a little flour and transfer it to a bowl to rest for at least 6 hours, covering the container with plastic wrap, away from drafts.

  

• After the rising period, the dough will have doubled and full of bubbles.

  Grease your hands and take it out of the bowl to transfer it to the baking sheet, which you will have previously slightly greased at the bottom.

  Now with your hands, form a loaf to give it the classic elongated shape.

  Let it rest for another hour in the pan.

  After the last resting period, we proceed to bake.

  Oven static mode 356°F for about 40/45 minutes. Before turning off the oven, pierce the loaf with a skewer to check if the inside is perfectly cooked.

  Take it out and dive into this incredible goodness.