Preheat the oven to 425°F. Place the walnuts on a small baking sheet and place in the oven. Toast until golden about 6 minutes. Remove from the pan and cool.
Click for a 6 minute timer
Set up the mixer with your wire whip. In the mixing bowl, combine the yeast, water, ½ tbsp of the oil and molasses. Mix on medium speed for 2 minutes.
Click for a 2 minute timer
In a separate bowl, combine the flours and salt together.
Change the mixer attachment to a dough hook. Add the flours and mix on low speed until the dough starts to come together. Increase the speed to medium and beat until the dough cleans the sides of the bowl and climbs up the dough hook.
Grease a larger glass bowl with the remaining ½ tsp of oil. Place the dough in the bowl, turning once. Cover with plastic wrap and place in a warm-draft free area. Allow the dough to rest until double in size, about 2 hours.
Click for a 2 hour timer
Remove the dough from the bowl, and place on a floured surface. Roll the dough out into a flat circle. Sprinkle half of the nuts and 4 ounces of the cheese over the dough. Fold the sides in towards to the center and knead the dough several times.
Form the dough into a small round. Grease 1 (9-inch) round pan with the remaining oil. Place the dough in the prepared pan, press the dough to form to the pan. Sprinkle the top with the remaining blue cheese. Cover lightly with plastic wrap. Let the dough rise again until double in size, about 1 hour.
Click for a 1 hour timer
Preheat the oven to 425°F. Place the pan in the oven and bake for 15 minutes. Reduce the heat to 350°F. and continue to bake for 20 minutes. Remove from the heat and cool on a wire rack. Allow the bread to cool before slicing.
Click for a 15 minute timer
Click for a 20 minute timer
Ingredients
Directions
Preheat the oven to 425°F. Place the walnuts on a small baking sheet and place in the oven. Toast until golden about 6 minutes. Remove from the pan and cool.
Click for a 6 minute timer
Set up the mixer with your wire whip. In the mixing bowl, combine the yeast, water, ½ tbsp of the oil and molasses. Mix on medium speed for 2 minutes.
Click for a 2 minute timer
In a separate bowl, combine the flours and salt together.
Change the mixer attachment to a dough hook. Add the flours and mix on low speed until the dough starts to come together. Increase the speed to medium and beat until the dough cleans the sides of the bowl and climbs up the dough hook.
Grease a larger glass bowl with the remaining ½ tsp of oil. Place the dough in the bowl, turning once. Cover with plastic wrap and place in a warm-draft free area. Allow the dough to rest until double in size, about 2 hours.
Click for a 2 hour timer
Remove the dough from the bowl, and place on a floured surface. Roll the dough out into a flat circle. Sprinkle half of the nuts and 4 ounces of the cheese over the dough. Fold the sides in towards to the center and knead the dough several times.
Form the dough into a small round. Grease 1 (9-inch) round pan with the remaining oil. Place the dough in the prepared pan, press the dough to form to the pan. Sprinkle the top with the remaining blue cheese. Cover lightly with plastic wrap. Let the dough rise again until double in size, about 1 hour.
Click for a 1 hour timer
Preheat the oven to 425°F. Place the pan in the oven and bake for 15 minutes. Reduce the heat to 350°F. and continue to bake for 20 minutes. Remove from the heat and cool on a wire rack. Allow the bread to cool before slicing.
Click for a 15 minute timer
Click for a 20 minute timer