I made some No-Knead Walnut Whole Wheat Bread this week. It turned out perfectly – I was delighted to hear la musique du pain, it had a terrific crumb, and the taste was fantastic. I’ve been eating it as toast with butter and apricot jam, for sandwiches, and with dinner. What I most wanted, though, came to me with the first taste of that good bread. It was going to require some brie.
Alas, the only brie I had was some not-so-great supermarket brand of mediocrity, which seemed a shame, because my walnut bread was first class. And, living in a Tiny Town means many wonderful things, but one wonderful thing it most certainly does not mean is having a cheese shop anywhere near the locale. Getting to some excellent brie would require a journey, something neither my time, my gas tank, nor my energy level could accommodate.
So, I did what frustrated gourmets everywhere must do from time to time – I settled for second-rate. And it will probably surprise you little to learn that it was very good indeed. I composed my plate of goodies: sliced walnut bread, wedges of so-so brie, a dollop of lemon basil jelly, and a knife. I settled myself into my comfy chair in the living room with plate and book of the moment. First, I broke a piece of bread. Then I cut into the little-bit-too-firm cheese and balanced a slice on the bread. Last, I glided my knife through the quivering blob of jelly and excavated a tidbit to crown my mouthful of bready, cheesey, sweet-and-soury bliss. Chew. Swallow. Repeat procedure. Mmmm.
No-Knead Walnut Whole Wheat Bread
Using the No-Knead Bread recipe, substitute whole wheat flour for 1/3 of the flour. Stir in about 1 c. broken toasted walnuts when you mix up the dough.