I`ve made this one twice in one week, and I strongly suggest that you do the same. This bread is delicious, it is a bit cakey and it has a slight taste of maple, and a wonderful taste of the nuts. Honestly, I have nothing else to say, but you should really go and make this bread.
Maple-Pecan Bread\ Nigella Lawson, How To Be A Domestic Godess (makes one loaf)
500 gr. wholemeal bread flour
150 gr. strong white flour
1 tablespoon salt
7 gr. (1 sachet) easy-blend yeast or 15 gr. fresh yeast
300-400 ml. warm water
4 tablespoons maple syrup
50-100 gr. chipped pecans (or walnuts)
oil (walnut oil, if you`ve got some) or butter for greasing
Combine the flours, salt and yeast in a large bowl. Measure out 300ml of the warm water and stir in the maple syrup. Pour the liquid into the dry ingredients and stop when you`ve got a rough dough; you may need an extra 100ml of water to reach this stage. Knead for a few minutes, then leave for 20 minutes.
Start kneading the again. sprinkling in the nuts. It`s entirely up to you how nutty to make this. Carry on kneading the until the dough feels smooth and elastic, and then form into a ball.
Grease a bowl with oil, and turn the dough ball in the oil, so that the top is lightly slicked with it too. Cover the bowl with cling film and leave to rise in the kitchen for 1-2 hours or until about doubled, or follow the general method for a cold, slow rise.
Punch the dough down, knead for 1 minute and then form into a loaf. Sit this loaf on a baking sheet, cover with a tea towel, preheat the oven to 22o degrees C. and leave the dough for about 30 minutes or until puffy.
Score the loaf with a blade or a sharp knife, and transfer to the oven. After 15 minutes, turn the temperature down to 190 degrees C. and give a further 20 minutes or so. Check the bread`s ready by rapping its bottom, then transfer to a wire rack to cool.